I 



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CINCINNATI 
THE PROCTER X GAMBLE CO. 



FOREWORD 



SAVE Wheat, Save Meat, Save Fat, Save Sugar. This 
call for conservation that comes from the United 
States Food Administration has been repeated time and 
again. To save food is a national necessity emphasized 
in every official bulletin of that department of our 
Government. Saving, Sacrifice, and Service are recog- 
nized as the three graces of Patriotism, the necessary 
essentials in the life of to-day. 

War Time Recipes is a valuable book of tested foods 
that fully measure up to the standards of conservation. 
It is dedicated to the American housewife as an aid in 
the preparation of hundreds of economical, appetizing 
foods that will enable her to save without in the least 
sacrificing either tastefulness or variety in her meals. 

Government suggestions are carried out. No butter 
is required in any recipe. Crisco is the vegetable cook- 
ing fat used instead. Directions, easy to understand, 
show how Crisco successfully blends with all the cereal 
flours which must be used in place of wheat. This 
book will prove a real service to the patriotic woman 
anxious to do her part in winning the war. 



Copyright, 191S, by The Procter & Gamble Co., Cincinnati, 0. 

©CI.A505139 

sep z? im 





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AT the present time the patriotic woman, in planning her food 
l supply for the week, keeps in mind the needs of the soldiers 
at the front. Certain foods, as fish, oysters, and sea-foods of all 
kinds, poultry and game, vegetables and fruits (fresh and dried), 
milk, cheese, and eggs are not easily transported. Of these she 
buys as freely as the occasion demands and her circumstances 
permit. 

She uses no butter for cooking purposes, but in its place makes 
use of a vegetable fat, such as Crisco, and she also uses the drip- 
pings of such meats as are avadable. 

Roasts and steaks being largely eliminated from the bill of 
fare, a way of giving variety and adding crispness to an otherwise 
soft and bland assortment of dishes might occasionally be intro- 
duced by food fried in deep fat. This method of cooking, con- 
ducted with care, should not result in the use of an undue quan- 
tity of fat. With properly prepared food and Crisco at the 
right temperature, no appreciable quantity of fat is absorbed 
by the food; also, if the Crisco be not overheated and be strained 
after use to free it from flour, crumbs or other foreign matter 
introduced with the food, it may be used over and over again. 

In deep frying, do not wait for Crisco to smoke. Heat Crisco 
until a crumb of bread becomes a golden brown in 60 seconds, for 
raw dough mixtures, as crullers, fritters, etc.; 40 seconds, for 
cooked mixtures, as croquettes, codfish balls, etc.; 20 seconds, for 
French fried potatoes. Seconds may be counted thus: one 
hundred and one, one hundred and two, etc. 

The fat may be tested also by dropping into it a little piece 
of the article to be cooked. When it rises to the top, bubbles 
vigorously and browns quickly, the fat is hot enough. When 
fried foods absorb Crisco, it is because Crisco is not hot enough, or 
because you have not used enough Crisco. Use plenty, and the 
raw foods, if added in small quantities, will not reduce the heat 
of the fat. The absorption in deep Crisco frying should be less 
than that of another fat. 

In large measure, the patriotic housekeeper cuts down her 
use of wheat flour; she has learned by experience that bread 
with good keeping qualities, bread that can be used under 

3 



adverse circumstances and conditions that exist in unstable 
periods of life must contain a goodly portion of wheat flour; thus 
she is not only willing but anxious to share her wheat with her 
neighbors across the sea. To do this and at the same time do 
her duty by her own family, she needs to make something of a 
study of wheat substitutes. 

THE USE OF WHEAT SUBSTITUTES 

Wheat, on account of the large proportion of gluten it con- 
tains, makes the ideal flour for yeast bread. One of the proper- 
ties of gluten is its tendency to stretch and expand, and this 
expanded gluten makes the framework of the loaf of bread. Heat 
hardens the framework and we have a light loaf of bread. Rye 
flour also contains gluten in a proportion to produce a good loaf 
of bread, but barley, rice, corn and oats do not contain gluten 
in sufficient quantity to make good bread, when used alone. They 
are rich in other valuable properties and when combined with 
wheat or rye, especially with wheat, produce most excellent yeast 
bread. Such bread should be mixed a little stiffer than the all- 
wheat loaf and should be set to bake before it is quite as light. 

PROPORTION OF WHEAT SUBSTITUTES IN YEAST BREAD 

The U. S. Food Administration allows the name of "Victory 
Bread" to be applied to any bread containing twenty per cent or 
more of wheat substitute. In bread made at home, corn flour or 
rice flour may form one-third of the bulk of flour used; possibly 
a little higher percentage of oat flour made from rolled oats may 
produce a satisfactory loaf. Twenty-five per cent substitution of 
any variety of flour will yield appetizing bread. When one wishes 
to cut out still further the use of wheat and rye flours the quick 
breads are preferable. 

PROPORTION OF WHEAT SUBSTITUTES IN QUICK 

BREAD 

In breads made with baking powder or similar leavening agents, 
especially eggs, the white of which possesses great elasticity, 
the proportion of the substitutes employed may be materially 
increased. Many of these breads may be made successfully 
without any wheat flour, though even a little wheat gives a 
better result. Baking powder biscuit and crust for shortcakes 
are perfectly satisfactory when made with one-third rice flour 

4 



and two-thirds barley flour. Muffins are at their best when made 
with one cupful of meal and one cupful of flour. The flour may be 
buckwheat, oat, barley, corn, or rye; the meal, corn, rye, oat, 
barley, or graham. 

COMPARISON OF THICKENING PROPERTIES OF WHEAT 
FLOUR AND SUBSTITUTES 

Barley, rye, oat, and wheat flours, cupful for cupful, have 
about the same thickening property; use one cupful of these flours 
for one cupful of wheat flour. If using corn, rice, or potato flour, 
take half a cupful in place of one cupful of wheat flour. 

VICTORY CAKES, PIES, AND SWEET YEAST MIXTURES 

The U. S. Food Administration also authorizes the use of the 
term "Victory" to cakes, pies, and all other desserts in which 
one-third of the flour contents is a wheat flour substitute. Pastry, 
sponge cake, and cookies may be made without any wheat flour. 
Cup cakes (cakes with shortening) may be made without wheat, 
but, when convenient, half wheat and half substitute is prefer- 
able. In cakes calling for three cupfuls of wheat flour, one cup- 
ful of the flour may be replaced by half a cupful of rice flour, 
thus effecting a 33 1-3 per cent substitution. 

SUGAR 

In nearly all mixtures calling for a cupful of sugar, just as satis- 
factory results may be had with two tablespoonfuls less. In making 
boiled frosting, three-fourths of a cupful of sugar to one egg white 
is ample, though in most recipes a whole cupful is called for. Half 
a cupful of honey may replace the sugar used with one white of 
egg. In cakes or other dessert dishes in which raisins, figs, or dates 
are enumerated in the list of ingredients, the quantity of sugar 
may be lessened without detriment to the finished product. 

Sugar is useful in quick breads in which substitute flour abounds, 
as it is an aid to lightness, but when feasible it should be cut 
out; bread for general and constant use should be unsweetened. 
The tablespoonful of sugar added for each loaf of yeast bread 
makes no appreciable improvement in the bread, and, when 
sugar is being bought by the single pound, should be omitted. 

FATS 

The necessity of fat in the dietary has been brought home to 

5 



us in these war times as never before. Perfect nutrition is not 
possible without fat in some form, and it is our main source of 
energy. 

In the midst of a world-wide war and its attendant horrors, 
no country, however rich and fair, can produce butter fat in 
sufficient quantity to provide for the growth of young children 
and maintain the stamina of men in camps and trenches. Accord- 
ingly, we are glad to restrict butter to its legitimate use as a luxury 
of the table; but where, with the restrictions, now regarded and 
acknowledged by us all as necessary, in the use of meat products, 
are we to secure the fat so essential in the various processes of 
cooking? 

The CJ. S. Food Administration wisely says: "Use vegetable 
oils, as olive and cottonseed oil." However, we must use these 
products with economy for they also are needed over the sea. 
When we come to look into the matter, the use of vegetable oils 
is no hardship; many a good housekeeper has long been using them 
in preference to fats from the animal kingdom. Vegetable fats 
are less liable to carry the germs of disease than are those of animal 
origin. Also the melting point of most animal fats is high, while 
that of fats of vegetable source, as Crisco, a pure vegetable oil, 
is low. It corresponds very nearly to that of the temperature of 
the human body. Fats with low melting point are more completely 
digested and assimilated than are those of high melting point. 
Thus, carefully refined vegetable oils are well adapted to supply 
the fat so necessary to our well-being. Crisco is a strictly pure 
and wholesome vegetable oil product. As a food product and dis- 
tinctive agent in cookery, it is now well past the experimental stage 
and can be employed with complete satisfaction. 

THINGS TO REMEMBER IN CONNECTION WITH THE RECIPES 

When using, in place of butter, add salt, in the proportion of one level teaspoonful 
to one cupful of Crisco. 

When there is smoke in the kitchen, Crisco has burned or heated too high for fry- 
ing, or some may have been on the outside of the pan or kettle. 

When using Crisco in your regular recipes remember that as it contains no 
moisture it is much richer than butter and, therefore, one-fourth less should be used. 

In making sauces, thoroughly blend the flour and Crisco before adding the milk. 
In using melted Crisco in boiled dressing, croquettes, rolls, fritters, etc., be sure 
that the melted Crisco is cooled sufficiently so that the hot fat will not injure the 
texture of the foods. 

Crisco, like butter, is susceptible to heat and cold. When too hard, simply put 
in a warm place. 



6 



CRISCCTIWl^WMrRECIPES 

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"Use no butter in cooking. Use only vegetable fats.'*'* 

TO millions of American housewives who for many years have 
known and appreciated Crisco as the Universal Cooking Fat, 
this official message of the United States Food Administration 
was accepted as a belated confirmation of their own judgment. 
To millions of others who have believed that butter in cooking 
was necessary to success, the warning was like a shot at ancient 
culinary traditions. 

You save without sacrifice by using Crisco. On the contrary, its 
use as a cooking fat means added advantages that please the whole 
family. 

All war-time recipes are made rich by the use of Crisco. Its 
delicacy improves all these additions to your menus. Crisco is 
easily worked with barley, graham, rice, corn, and the other flours 
that must be used to save wheat. 

Crisco is a wholly vegetable cooking fat, the solid cream of 
wholesome, edible oils; so rich that less is required; so delicate 
that it makes foods delicious; of such unvarying purity and depend- 
ability that once tried, it immediately establishes a place as the 
ideal cooking fat, giving equally satisfactory results for shorten- 
ing, in cake making, and for frying. 

Cakes made with Crisco are as delicious as those made with 
the finest butter, and they stay moist and fresh unusually long. 

None of the pastry made with Crisco is wasted. Crisco makes 
the crust delicate and flaky through and through. The under 
crust always is so light and tender, there is no suggestion of 
sogginess or toughness. 

Fat is saved in frying with Crisco because less of it is absorbed. 
Crisco gives up its heat so quickly that a rich, brown crust forms 
immediately. This action retains the delicate, natural flavors 
of the food and keeps the fat out. Crisco-fned foods therefore 
are unusually appetizing, digestible, and not at all greasy. The 
Crisco that remains can be used again and again. Simply strain 
it carefully. It retains no odor or taste of the foods fried in it. 

Economy and conservation both result from the use of Crisco. 
It gives the best results for the least expenditure. The housewife 

7 



who uses Crisco, profits in actual money, because she uses less of 
it than of butter, and Crisco does not cost as much. Best cooks 
everywhere are enthusiastic about Crisco. It is a great war-time 
aid to have a cooking fat that reduces living costs and produces 
tasteful and wholesome foods. 

Crisco is Kosher, and is a "parava" or neutral fat. It can be 
used with both milk and flesh foods. Crisco sold to the Jewish 
trade carries a Kosher seal. All Crisco, whether marked or not, 
is Kosher and of identical purity. 

You can get Crisco in one-pound, sanitary, air-tight packages. 
You pay no more for it than for the same quantity of lard dug 
out of a pail. To use Crisco is a satisfactory economy. Try it. 

THE PROCTER & GAMBLE CO. 





WHERE CRISCO IS MADE 



8 



VIRGINIA SPOON CORN BREAD 



3 cupfuls boiling water 
l}/2 teaspoonfuls salt 

cupful breakfast hominy 
3 tablespoonfuls Crisco 



% cupful milk 

3 eggs, beaten light 

cupfuls corn meal 
2 teaspoonfuls baking powder 



Add the salt to the water, set over a hot fire and gradually stir in the hom- 
iny; let cook three or four minutes while stirring, then let cook undisturbed over 
boiling water thirty (30) minutes; add the Crisco, milk, the eggs and the corn 
meal sifted with the baking powder and mix all together thoroughly. Turn into 
a Criscoed baking dish (suitable for the table) and let bake forty-five minutes. 
This will serve six or seven people, and is to be served with a spoon while hot. 



9 



s 



EGGS SCRAMBLED WITH PEAS 

4 eggs 34 teaspoonful black pepper 

cupful milk 1 cupful cooked peas 

3^ teaspoonful salt 2 tablespoonfuls Crisco 

Beat the eggs with a spoon till a full spoonful can be lifted; add the milk, salt 
and pepper. Melt the Crisco in an omelet pan, turn in the egg mixture, cook and 
scrape from the pan until the egg begins to thicken; add the peas and continue to 
cook and scrape until creamy throughout. Turn on a hot plate. Serve at once. 

EGGS WITH CREAM AND CHEESE 

1 tablespoonful Crisco 34 teaspoonful paprika 
% cupful thin cream 4 eggs 

teaspoonful salt 3 tablespoonfuls grated cheese 

4 slices toast 

Melt the Crisco in an omelet pan, turn the pan to coat the whole inner surface, 
put in the cream, salt, and paprika. Break in the eggs. When the whites begin 
to grow firm, sprinkle on the cheese and let cook long enough to melt the cheese, 
when the eggs should be done. Remove with a skimmer to four slices of toast, 
and turn the liquid in the dish over the whole. 

POTATO AND EGG OMELET 

2 cold boiled potatoes 3^ teaspoonful salt 
3^ teaspoonful scraped onion pulp 3 eggs 

1 tablespoonful fine-chopped pars- 3 tablespoonfuls hot water 

ley 34 teaspoonful salt 

2 tablespoonfuls Crisco 34 teaspoonful paprika 

Chop the potatoes, add the onion and parsley, melt the Crisco in the omelet 
pan, add the salt and potato mixture, and stir and cook until the potato browns 
somewhat and is very hot; meanwhile, beat the eggs, add the water, salt and pa- 
prika, and pour over the potato mixture; let stand a minute, then shake, and tip 
the pan to let the uncooked egg down on the hot pan. When all the egg is lightly 
cooked, roll and turn on a hot dish. 

SPANISH EGGS 

3^ cupful rice 1 cupful tomato puree 

3 tablespoonfuls Crisco 1 cupful meat broth or water 
1 slice onion, chopped 3^ teaspoonful paprika 

Y2 teaspoonful salt 4 fried or poached eggs 

1 tablespoonful parsley, fine-chopped 
Heat the rice with a pint of cold water quickly to the boiling point, stirring 
with a fork meanwhile; let boil two minutes, drain, rinse in cold water. Put over 
the fire with the Crisco and onion and stir and cook until the fat is absorbed; add 
the salt, puree, broth, and paprika, and let cook over boiling water until done. 
Turn on a hot platter and set above it the eggs. Sprinkle the whole with the 
parslev. Serve at once. 

10 

Use level measurements 
for all ingredients 



FRENCH OMELET WITH CREAMED ASPARAGUS 

2 tablespoonfuls Crisco 1 cupful asparagus tips 

1 tablespoonful cornstarch 3 eggs 

34 teaspoonful salt 3 tablespoonfuls water 

34 teaspoonful pepper 3^ teaspoonful salt 

1 cupful milk 3^ teaspoonful black pepper 

1 tablespoonful Crisco 

Melt the Crisco, add the cornstarch, salt and pepper, and stir until blended and 
bubbling, add the milk (or half milk and half water in which asparagus cooked) 
and stir until boiling; add the asparagus and keep hot. Beat the eggs until a full 
spoonful can be lifted, add the water, salt and pepper. Melt the Crisco in a smooth 
omelet pan, pour in the egg mixture; shake the pan, tilting it meanwhile to slide 
the cooked egg mixture from the bottom of the pan, and give place for the uncooked 
egg on the hot pan. When nearly set throughout, spread some of the sauce over 
the egg, roll the omelet and turn on a hot dish. Pour the rest of the asparagus 
and sauce around the omelet. 

EGGS IN NESTS 

1 cupful cold pickled tongue or 4 eggs 

ham chopped fine 4 slices tomato 

1 cupful cream sauce 4 tablespoonfuls cracker crumbs 

1 pint hot mashed potato 2 tablespoonfuls Crisco 

Rub over the inside of a large shallow au gratin dish with Crisco. Stir the meat 
into the sauce and spread over the bottom of the dish. Above the meat, form four 
nests of mashed potato; break the eggs in the nests. Melt the Crisco, brush over 
the potato with part of the Crisco, stir the crumbs into the rest. Set the slices 
of tomato between the eggs, spread the crumbs over them. Cook in the oven till 
the eggs are done. 

EGGS WITH MUSHROOMS 

J£ cupful dried mushrooms 34 teaspoonful paprika 

3^2 cupful cold water 3^ cupful tomato puree 

34 cupful Crisco 1 cupful rich brown stock 

}/& cupful barley flour 6 slices toast 

¥2 teaspoonful salt 6 poached eggs 

Soak the mushrooms in the cold water an hour or longer. Melt the Crisco, 
in it cook the flour, salt, and paprika, add the puree, stock, and water drained 
from the mushrooms, and stir until boiling; add the mushrooms chopped fine. 
Set the eggs on the toast and pour the sauce over the whole. 



FRIED EGGS 

Melt about half a cupful of Crisco in a small frying pan; after it has been melted 
a few minutes (when it will brown a crumb of bread in ninety seconds) add half a 
teaspoonful of salt and break into it two or three fresh eggs; as soon as the eggs 
are "set" on the bottom, run a spatula beneath them to detach from the pan, if 
it is necessary; pour the Crisco over the yolks with a spoon until the egg is as firm 
as desired; remove with a skimmer to slices of cooked ham or to mounds of mashed 
or creamed potatoes or slices of toast. If the Crisco be kept at proper temperature, 
the eggs will look as if poached in water. They are particularly good cooked this 
way. 

11 

Use level measurements 
for all ingredients 



CONSERVATION CUTLETS 

4 hard-cooked eggs, cut fine 1 cupful chicken broth 

Y2 cupful ham, cut fine Y cupful rich milk 

Yi cupful chicken, cut fine Y2 teaspoonful celery salt 

Y cupful Crisco Yl teaspoonful paprika 

Y teaspoonful salt 1 egg, uncooked 

Y cupful cornstarch 1 cupful bread crumbs 

3 tablespoonfuls melted Crisco 

Prepare the solid ingredients, which should be kept rather coarse. Melt the 
Crisco, add the salt and cornstarch, and stir and cook until frothy; add the broth 
and milk and stir until boiling, add the dry ingredients with the celery salt and 
paprika, mix and turn on a Criscoed plate. W hen cold, shape into eight cutlets, 
dip in the egg, beaten and mixed with its bulk of milk or water, and then in the 
crumbs mixed with the melted Crisco. Set on a Criscoed tin and let bake in a 
hot oven until hot throughout. Serve with peas, asparagus or creamed potatoes. 

EGGS SHIRRED WITH CREAMED ASPARAGUS TIPS 

2 tablespoonfuls Crisco \Y cupfuls asparagus tips (cooked) 

1 tablespoonful cornstarch 4 raw eggs 

Y teaspoonful salt 4 tablespoonfuls cracker crumbs 

Y teaspoonful pepper 1 tablespoonful melted Crisco 

1 cupful milk few grains of salt 

Melt the Crisco, add the cornstarch, salt and pepper; cook until blended and 
frothy; add the milk and stir until boiling; add the asparagus tips. Rub over the 
inside of four shirring dishes with Crisco; put in a spoonful of the creamed aspar- 
agus in each dish; break an egg above the mixture; cover with sauce and aspara- 
gus; sprinkle with the cracker crumbs mixed with Crisco and salt. Bake until 
the egg is cooked soft or hard as desired. 

CURRIED EGGS 

4 hard-cooked eggs Y tablespoonful curry powder 

2 tablespoonfuls Crisco Y teaspoonful salt 

1 tablespoonful chopped onion Y teaspoonful pepper 

1 tablespoonful cornstarch 1 cupful milk 

1 teaspoonful lemon juice 
Cut the eggs in even slices. Melt the Crisco; in it cook the onion until softened 
and yellowed, add the cornstarch, curry powder, salt and pepper, and stir and 
cook until well blended; add the milk and stir until smooth and boiling; add the 
lemon juice and eggs. Serve with potato, rice or fried hominy. 

EGGS WITH DRIED BEEF 

Pick half a cupful of dried beef in bits, discarding all white threads. Melt 
one tablespoonful of Crisco in a saucepan, add the beef and stir and cook two or 
three minutes; add three-fourths a cupful of water, milk or tomato puree, and heat 
to the boiling point. Divide the mixture among four shirring dishes, break an egg 
above the mixture. Mix four tablespoonfuls of cracker crumbs with one table- 
spoonful of melted Crisco and one-fourth a teaspoonful of salt and sprinkle over 
the eggs. Cook in a moderate oven until the egg is "set." Serve at once in the 
shirring dishes. 

12 

Use level measurements 
for all ingredients 



SARDINE OMELET 



2 tablespoonfuls Crisco 

3 egg yolks, beaten light 

3 egg whites, beaten very light 



1 box sardines 



3 tablespoonfuls of water 
J^j teaspoonful salt 
}i teaspoonful pepper 



Have the Crisco melting in the omelet pan. Mix the water, salt and pepper 
through the beaten yolks, fold in the whites and turn into the pan. Let stand on 
the range a moment, then set into a moderate oven to cook until a knife thrust 
into the center of the omelet shows no uncooked egg. Heat the sardines (care- 
fully wiped) between two pans in the oven. Score the omelet at right angles to 
the handle of the pan. Lay the sardines across the lower half of the omelet, fold 
and turn on a hot dish. Serve at once. If preferred, the sardines broken into 
pieces of same size may be carefully mixed through a cup and a half of cream 
sauce before being spread between and around the omelet. 



When only a small quantity of tender, cooked meat is available (as chicken, 
boiled fore quarter lamb or ham), chop the meat; for a cupful of meat, prepare ax:up- 
ful of sauce, using two tablespoonfuls each of Crisco and flour, one-fourth a tea- 
spoonful each of salt and pepper, and a cupful of broth (liquid in which the meat 
was cooked) or milk. Heat the meat in the sauce. Dip the edges of four slices 
of toasted bread in boiling salted water, set them on a serving dish, spread them 
with the meat, and set an egg fried carefully in Crisco (see page n) above the meat. 
Serve at once. 



For each egg to be served, take two mushrooms, a teaspoonful of chopped parsley, 
a scraping of onion pulp, and one tablespoonful of Crisco. Chop the mushrooms, 
add the parsley and onion, and cook in the Crisco melted in a frying pan. Sprinkle 
part of the mixture over a Criscoed earthen cocotte or little cup, break in a fresh- 
laid egg, sprinkle with salt and pepper and the rest of the chopped material. Set 
the dishes in a pan of boiling water in the oven. Let cook from six to ten minutes 
according to the consistency desired. Serve in the cocotte with or without a 
tablespoonful of hot cream or tomato sauce poured over the egg. Fine soft bread 
crumbs or cream, one or both, may be mixed with the chopped ingredients before 
using. 



Slice an onion, cover with boiling water, let heat quickly to the boiling point; 
drain, add two cupfuls of milk, two cloves, small piece of mace, and one-fourth 
a teaspoonful of salt; let simmer half an hour. Pick out the mace and cloves; press 
the onion through a puree sieve. Melt two tablespoonfuls Crisco, in it cook two 
tablespoonfuls flour, add the milk and onion, and stir until boiling; add half a 
cupful of fine stale bread crumbs, about half a teaspoonful of salt, and one-fourth 
a teaspoonful of black pepper. Let boil five minutes and turn into a Criscoed 
baking dish. Break three or four eggs into the dish. Let cook in the oven until 
the eggs are "set." 



HASHED MEAT WITH FRIED EGGS 



EGGS IN CUPS WITH FINE HERBS 



EGGS IN ONION PUREE 



13 



Use level measurements 
for all ingredients 



GRAHAM AND BARLEY BREAD 

1/4 cupfuls scalded milk 1 cake compressed yeast 
2 tablespoonfuls Crisco cupful lukewarm water 

1 teaspoonful salt cupfuls graham flour 
3^$ cupful molasses 1 cupful barley flour 

}/i cupful wheat flour 
To the milk add the Crisco, salt and molasses; when lukewarm, stir in the yeast, 
mixed through the water and the flour. The dough should not be stiff* enough to 
knead. Cover and let become light. Cut down and turn into a Criscoed bread 
pan. When again light, bake about one hour. 1 he pan should be larger than 
the ordinary bread pan. 

POTATO BREAD (2 loaves) 

2 cupfuls of mashed potato water in which potatoes were 
2 tablespoonfuls Crisco cooked 

2 tablespoonfuls sugar y%to I whole cake compressed yeast 

134 teaspoonfuls salt Y2 cuptul potato water cooled to 

1 cupful scalded milk, or lukewarm 

3^2 cupful milk and 3^2 cupful 4 cupfuls ( about) wheat flour 

Melt the Crisco, sugar and salt in the mashed potato; add the liquid, the yeast 
mixed in the half cupful of potato water and the flour and mix to a stiff dough. 
Knead thoroughly, adding flour as needed, as the dough softens on rising. 

BARLEY BREAD (2 loaves) 

333^3 per cent substitution 

2 cupfuls scalded milk, or 2 tablespoonfuls lime water 

part milk, part water 3^ t0 1 whole cake compressed yeast 

2 tablespoonfuls Crisco }/i cupful lukewarm water 

1 teaspoonful salt 2 cupfuls barley flour 

2 tablespoonfuls sugar 4 cupfuls ( about) wheat flour 

Add the lime water with the Crisco, salt and sugar to the milk, and finish in 
the same manner as the other varieties of yeast bread. 

WHITE OATMEAL BREAD 
About 33} £ per cent substitution 

13^2 cupfuls rolled oats 1 tablespoonful sugar 

2 cupfuls scalded milk, or 1 tablespoonful Crisco 

1 cupful milk and 1 cupful water 3^ cake compressed yeast 

\Yl teaspoonfuls salt cupful lukewarm water 

4J^2 cupfuls wheat flour (about) 
Put the hot liquid over the oats, add the salt, sugar and Crisco. When luke- 
warm add the yeast mixed with the- half cupful of liquid and mix thoroughly. 
Stir in the flour. Knead until smooth and elastic, cover and set aside overnight. 
Shape into two loaves. \\ hen again light, bake 50 to 60 minutes. 

14 

Use level measurements 
for all ingredients 



ONE LOAF RAISIN BREAD 



(wheat) 
2 tablespoonfuls sugar 



1 cake compressed yeast 
134 cupfuls scalded-and-cooled 



milk 

\% cupfuls bread flour (about) 



3 tablespoonfuls Crisco, melted 

% teaspoonful salt 

1 egg, beaten light 

% cupful raisins 

1 cupful rice flour 

34 cupful wheat flour 



Mix the yeast, broken in pieces, with x /i a cupful of the milk; add to the rest 
of the milk with the first measure of flour and beat until smooth. Cover and 
let stand out of drafts until very light and full of bubbles; add the other ingre- 
dients and mix to a dough. Knead until smooth and elastic. Set aside to double 
in bulk; shape for a brick-loaf pan, when again light; bake one hour. 



IS 



TWO LOAVES RYE BREAD 

Wheat only for kneading 

2 cupfuls scalded milk, or part teaspoonfuls salt 

water }/§ cake compressed yeast 

2 tablespoonfuls Crisco cupful lukewarm water 

2 tablespoonfuls molasses or 5 cupfuls rye flour, wheat flour for 

sugar dough that may be kneaded 

To the hot liquid, add the Crisco, molasses, or salt; when lukewarm add the yeast 
mixed with the water and the flour; knead thoroughly. Set aside out of drafts 
to double in bulk. Shape into two loaves. When again doubled in bulk, bake 
about 50 minutes. 

ONE LOAF CORN MEAL BREAD 

1 cupful scalded milk }4 to 1 whole cake compressed yeast 

1 tablespoonful Crisco 34 cupful lukewarm water 

1 tablespoonful sugar % cupful corn flour or corn meal 

% teaspoonful salt 234 cupfuls (about) wheat flour 

To the milk add the Crisco, sugar, and salt. Use the small portion of yeast if 
the bread be mixed at night; the whole cake if mixed in the morning. Mix the 
yeast through the water, and stir into the milk, cooled to a lukewarm tempera- 
ture, then stir in the flour; knead and set aside out of drafts to double in bulk. 
Shape into a loaf. When again doubled in bulk, bake about 50 minutes. 

STEAMED DATE BREAD 

1 cupful rye meal 1 teaspoonful salt 

1 cupful corn meal 2 cupfuls thick sour milk 

1 cupful barley flour % cupful molasses 

2 teaspoonfuls soda 1 cupful dates 

2 tablespoonfuls melted Crisco 

Sift together the meal, flour, soda, and salt; add the sour milk, molasses and 
Crisco, and mix thoroughly. Rub over the inside of three baking powder boxes 
or two (pound size) cocoa tins with Crisco; put in some dates, rinsed in hot water, 
dried and cut in pieces; cover with dough; add more pieces of date, then dough, 
and alternate with dates and dough till all are used. Set to steam with cold 
water, that the mixture may rise before cooking. Steam three hours. The 
water must not stop boiling for at least two hours. 

ROLLED OATS BREAD 

2 cupfuls scalded milk 2 tablespoonfuls maple syrup, 

1 cupful rolled oats, ground in or molasses 

food chopper or coffee mill 1 cake compressed yeast 

1 teaspoonful salt 3^ cupful lukewarm water 

1 tablespoonful Crisco 23^ cupfuls wheat flour 

Stir the oats and salt into the hot milk, cover, and cook (in double boiler) 20 
minutes; add the Crisco and syrup or molasses; when cooled to lukewarm, stir 
in the yeast mixed with the water and the flour; mix and cut through the mixture 
with a spoon for several minutes; cover and let stand until double in bulk; cut 
down and turn into a Criscoed pan; when nearly doubled in bulk, bake about one 
hour. More flour may be added and the dough kneaded. The texture of the bread 
will be different from that made of the soft dough without kneading. 

16 

Use level measurements 
for all ingredients 



COFFEE CAKE 



1 cake compressed yeast 

34 cupful lukewarm water 

1 cupful scalded and cooled milk 

about 1% cupfuls wheat flour 

% teaspoonful salt 

34 cupful sugar 

}4 cupful melted Crisco 



1 egg, beaten light 
1 cupful wheat flour 
1 cupful corn flour 
egg white 

3 tablespoonfuls sugar 
1 tablespoonful cinnamon 
34 cupful sliced almonds 



Mix the yeast with the water; add to the milk with flour for the sponge and 
beat until smooth; cover and let become light; add the salt, sugar, melted Crisco, 
egg and flour as needed. Beat until smooth, cover and set aside to become doubled 
in bulk; cut down and spread in a pan rubbed over with Crisco. When again light 
brush the top of the cake with egg white, dredge with the sugar and cinnamon 
and sprinkle on the nuts. Bake about twenty-five minutes. Use a pan about 
10 x 8 inches. 

Recipe for Philadelphia Butter Buns (herewith illustrated) on page 27. 



17 



BRAN BREAD 



1 cupful wheat flour 
% cupful barley flour 
13^2 teaspoonfuls soda 
1 teaspoonful salt 
13^2 cupfuls bran 
Sift together the flour, soda, and s 
mix to a dough; bake in a moderate c 



3^ cupful molasses 

1 egg, beaten light 

1 tablespoonful melted Crisco 

13^2 cupfuls sour milk 

J/£ cupful raisins, if desired 

t; add the bran and the other ingredients; 
r en about 50 minutes. 



PARKER HOUSE ROLLS 

1 cake compressed yeast teaspoonful salt 

34 cupful scalded and cooled milk 1 tablespoonful sugar 

1 cupful scalded and cooled milk 34 cupful melted Crisco 

13^ cupfuls wheat flour 1 cupful rice flour 

About 3^2 cupful wheat flour 
Soften the yeast in the one-fourth cupful of milk, mix thoroughly and add to 
the cupful of milk, and stir in the flour; use enough to make a batter that is easily 
beaten; beat until smooth, cover and let stand until light; add the other ingredi- 
ents and mix to a soft dough. Add the last of the flour, carefully, to avoid a stiff 
dough. Knead until smooth and elastic. Wash the bowl and brush over the 
inside with Crisco; put in the dough, cover and let stand to double in bulk. Care- 
fully turn the dough upside down on the board, very lightly dredged with flour; 
pat with the rolling pin and roll into a sheet half an inch thick. If directions 
have been followed the dough may be rolled out with but a few motions of the pin. 
Lift the dough (that it may "fly back" into place now rather than after the rolls 
are cut out); cut into rounds, brush over one-half of each round with melted Crisco 
and fold in the center. Set close together in a Criscoed pan. 

When doubled in bulk, bake about half an hour. For a crusty exterior, brush 
over the top of the cooked rolls with slightly beaten white of egg; for a soft crust, 
brush over with thin starch, and in both cases return to the oven to set the glaze. 
Both the egg and starch should be well rubbed in. To make the starch stir two 
teaspoonfuls of cornstarch with a little cold water, then pour on half a cupful 
of boiling water and let boil ten minutes. 

CONSERVATION SANDWICHES, No. 1 

Spread any variety of stale bread cut for sandwiches with butter and a thick 
layer of grated cheese (dry). Sprinkle with salt and paprika and press together 
corresponding slices or shapes. Melt three or four tablespoonfuls of Crisco in a 
frying pan, lay in the sandwiches and when delicately browned on one side, turn 
to brown the other side. If the bread be very stale, beat an egg, add half a cupful or 
more of milk, with a dash of salt and pepper, and soften the sandwiches in this 
before frying them. 

CONSERVATION SANDWICHES, No. 2 

6 olives cooked salad dressing 

1 or 2 chicken livers bread cut for sandwiches 

Chop the olives fine, mash the cooked livers smooth, mix the olives and livers 
with enough dressing to make a smooth paste, and use as a filling for any variety 
of bread. 

18 

Use level measurements 
for all ingredients 



BARLEY-AND-RIGE MUFFINS 

2 tablespoonfuls Crisco 1 cupful barley flour 

2 tablespoonfuls sugar 4 teaspoonfuls baking powder 

1 egg, well beaten 1 teaspoonful salt 

1 cupful boiled rice 1 cupful milk 

Cream the Crisco; beat in the sugar, the egg, and rice (grains should be distinct), 
and beat thoroughly. Mix and sift flour, baking powder, and salt. Add, alter- 
nately, with milk to first mixture. Beat well; bake in moderate oven about 25 
minutes. 

DELICATE CORN MEAL MUFFINS 

1 cupful scalded milk 1 egg, beaten light 

J/£ cupful corn meal 3^2 cupful wheat flour, or 

1 cupful cold milk 1 cupful oat flour 

Y /2 teaspoonful salt 34 cupful rice flour 

1 tablespoonful Crisco 3 teaspoonfuls baking powder 

Mix the corn meal with the cold milk and salt, and stir into the scalded milk. 
Stir and let cook to a thick mush; add the Crisco and cool a little; add the egg and 
flour sifted with the baking powder, and mix thoroughly. Bake in a hot well- 
Criscoed muffin pan about 20 minutes. 

CHEESE MUFFINS 

1 cupful rye meal 34 cupful honey or sugar 

1 cupful oat, barley or wheat flour 1 egg, beaten light 

4 teaspoonfuls baking powder 1 cupful milk 

3^ teaspoonful salt 4 tablespoonfuls Crisco, melted 

To the dry ingredients sifted together, add the liquid ingredients and mix thor- 
oughly. Have ready an iron muffin pan, hot and well-Criscoed; put a spoonful 
of mixture in each compartment, lay on a thin slice of cheese, and add another 
spoonful of batter. Bake about 25 minutes. 

BRAN MUFFINS 

1 cupful wheat flour % teaspoonful salt 

3^2 cupful corn flour or meal 1 cupful purified bran 

}/l cupful rye meal 34 cupful molasses 

1 teaspoonful soda 3 tablespoonfuls melted Crisco 

2 teaspoonfuls baking powder 1 egg, beaten light 

2 cupfuls buttermilk 

Sift together the first six ingredients; add the others and mix thoroughly. Bake 
about 25 minutes in a hot well-Criscoed muffin pan (preferably iron). The recipe 
makes 18 muffins. 

OATMEAL MUSH MUFFINS 

1 cupful warm oatmeal 4 teaspoonfuls baking powder 

4 tablespoonfuls Crisco 1 teaspoonful salt 

34 cupful sugar 1 egg, beaten light 

1 cupful flour or corn meal Yi cupful milk (about) 

Left-over mush may be reheated; in it melt the Crisco, add the dry ingredients 
sifted together, then the egg and milk, and mix thoroughly. Bake in a hot, well- 
Criscoed iron muffin pan about 25 minutes. 

19 

Use level measurements 
for all ingredients 



CORN BREAD 



Y2 cupful Crisco 2 cupfuis sifted pastry flour, or 

}/2 cupful sugar 1 cupful oat or barley flour 

3 egg yolks 1 cupful wheat flour 

cupfuis sweet milk 5 teaspoonfuls baking powder 

% cupful corn meal 1 teaspoonful salt 

2 egg whites, beaten dry 

Cream the Crisco, beat in the sugar, then the yolks, beaten light. Sift to- 
gether the corn meal, flour, baking powder and salt, add to the first mixture alter- 
nately with the milk, then beat in the whites of eggs. Bake in a well-Criscoed 
pan about twenty-five minutes. 



20 



MICHIGAN MUFFINS 

1 cupful barley or oat flour \>A teaspoonfuls baking powder 

Y 2 cupful wheat flour 1 egg, beaten light 

Y 2 teaspoonful salt 3 tablespoonfuls Crisco, melted 

Yl teaspoonful soda 1 cupful thick sour cream or sour milk 

Sift all the dry ingredients together into a bowl; add the egg, Crisco, and cream, 
and beat thoroughly. Bake in a well-Criscoed muffin pan or in Criscoed rings 
set on a hot griddle. When baked on the griddle, turn when the first side is baked 
to bake the other side. 

BARLEY MEAL MUFFINS 

1 cupful barley meal M cupful sugar 

1 cupful whole wheat flour 1 egg, beaten light 

4 teaspoonfuls baking powder V/± cupfuls milk 

Y 2 teaspoonful salt 2 to 3 tablespoonfuls melted Crisco 

Sift together the dry ingredients, add the milk and egg and mix thoroughly; 
beat in the Crisco. Bake in a hot, well-Criscoed muffin pan about 25 minutes. 

BUCKWHEAT MUFFINS 

1 cupful buckwheat flour 4 teaspoonfuls baking powder 

1 cupful corn meal 1 egg, beaten light 

Y 2 teaspoonful salt 1 cupful milk 

2 tablespoonfuls melted Crisco 

Pass all the dry ingredients through the sieve together. Add the liquid ingre- 
dients and mix thoroughly. Bake in a hot, well-Criscoed iron muffin pan about 
25 minutes. 

RYE MEAL POP-OVERS 

% cupful rye meal J£ teaspoonful salt 

y> cupful wheat, barley, or 1 cupful milk 

oat flour 2 eggs 

1 tablespoonful melted Crisco 

Pass the dry ingredients through the sieve together; remove any straws in 
sieve and add bran to other ingredients; add milk, eggs, and Crisco, and beat with 
a Dover egg-beater until smooth. Turn into very hot, well-Criscoed iron muffin 
pan. Bake about 40 minutes. 

CANADIAN OAT MUFFINS 

Canadian oat flour is rather coarser than graham flour. Either this or the 
oat flour ground in the United States, or rolled oats ground in a food chopper, 
makes good muffins. 

1 cupful oat flour 4 teaspoonfuls baking powder 

1 cupful wheat flour 1 egg, beaten light 

}/i cupful sugar 1 cupful milk (about) 

% teaspoonful salt 3 tablespoonfuls melted Crisco 

Sift all the dry ingredients together. If the oat flour is coarse and does not pass 
through the sieve, remove any straws that are present, and add the rest to the other 
dry ingredients. Stir in the egg, milk, and Crisco. Bake in hot Criscoed pan 
about 25 minutes. 

21 

Use level measurements 
for all ingredients 



GRAHAM-AND-BARLEY POP-OVERS 



3 eggs, beaten light 1 cupful barley flour 

2 cupfuls milk 1 tablespoonful sugar 

1 tablespoonful lime water 1 teaspoonful salt 

1 cupful Graham flour 2 tablespoonfuls melted Crisco 

Add the milk to the eggs; sift together the dry ingredients; gradually beat the 
dry ingredients into the liquid, using an egg beater; lastly, beat in the Crisco. 
Bake in hot well-Criscoed glass or other cups nearly one hour. 



22 



WAR MUFFINS (no wheat) 

2 cupfuls barley flour 1 egg beaten light 

1 cupful corn flour x /i cupful molasses 

4 teaspoonfuls baking powder 3 tablespoonfuls melted Crisco 

V/2 teaspoonfuls salt V/i cupfuls milk 

Mix and sift dry ingredients; add egg, molasses, Crisco and milk; beat well; 
bake in hot Criscoed muffin pans, in a moderate oven, about 25 minutes. 

OATMEAL-AND-CORN-MEAL MUFFINS 

1 cupful soft cooked oatmeal (left 1 egg, beaten light 

over, warmed) % cupful milk 

2 tablespoonfuls Crisco 2 cupfuls corn meal 

1 teaspoonful salt 4 teaspoonfuls baking powder 

34 cupful sugar 

Melt the Crisco in the oatmeal; add the salt, egg, and milk, then beat in the corn 
meal, baking powder, and sugar, sifted together. Bake in hot Criscoed iron muffin 
pans. The recipe makes eighteen muffins. 

COOKED RICE MUFFINS (12 muffins) 

1 cupful cooked rice, grains dis- 1 cupful wheat flour 

tinct 4 teaspoonfuls baking pow T der 

1 cupful milk 1 teaspoonful salt 

2 tablespoonfuls melted Crisco 2 tablespoonfuls sugar 

Mix the rice evenly through the milk and Crisco. A beaten egg may be added 
if desired. Sift in the flour, baking powder, salt, and sugar, and mix thoroughly. 
Bake in a hot Criscoed muffin pan about 25 minutes. 

LIBERTY BARLEY YEAST BISCUIT 

1 cupful milk, scalded and cooled 34 cupful Crisco, melted 

1 tablespoonful lime water 3 / 2 teaspoonful salt 

1 cake compressed yeast 1 tablespoonful sugar 

34 cupful lukewarm water % cupful barley flour 

13^2 cupfuls wheat flour (about) Y2 cupful rye meal 

3^2 cupful wheat flour (about) 
Add the lime water to the milk; soften and mix the yeast with the lukewarm water 
and add to the milk with the flour. Beat until smooth, cover, and let stand to 
become very light; add the Crisco, salt, sugar, and flour, and mix to a dough. 
Knead and set to rise in a clean Criscoed bowl. When light, turn upside down 
on a board, roll into a sheet, cut into rounds, and set into a Criscoed pan. When 
again light bake about 20 minutes. 

RYE MEAL BISCUIT 

1 cupful rye meal Y2 teaspoonful salt 

1 cupful wheat flour 2 to 3 tablespoonfuls Crisco 

4 teaspoonfuls baking powder % cupful milk (about) 

Sift together the dry ingredients; remove straws, if present, from the bran (rye), 
and add to the sifted ingredients. Cut in the Crisco; add the milk, a few drops 
at a time, and mix to a dough. Turn on a floured board to coat slightly, knead, 
roll in a thin sheet, and cut in rounds; bake in a hot oven. 

23 

Use level measurements 
for all ingredients 



BARLEY AND RICE FLOUR BISCUIT 



13^ cupfuls barley flour Y2 teaspoonful salt 

Yi cupful rice flour 4 tablespoonfuls Crisco 

4 teaspoonfuls baking powder 2 tablespoonfuls lime water 

% cupful milk or water (about) 

Pass together through a sieve, three times, the flour, baking powder and salt. 
With two knives or finger tips, work in the Crisco; add the liquid, a little at a 
time, mixing with a knife, meanwhile, to a soft dough, but one that can be handled. 
Turn the dough upon a floured board and turn with a knife until lightly floured, 
then knead lightly with the hands to get it into a smooth mass; pat with the roll- 
ing pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set 
these close together in a Criscoed pan and bake from 15 to 20 minutes. For white 
flour biscuits substitute two cupfuls of white flour for the barley and rice flour. 



BARLEY DROP BISCUIT 

2 cupfuls barley flour 5 teaspoonfuls baking powder 
13^2 teaspoonfuls salt 4 tablespoonfuls Crisco 

1 cupful milk 

Mix and sift together the flour, salt and baking powder; cut in the Crisco with 
two knives or work it in with the tips of the fingers; mix to a soft dough with the 
milk; drop from a spoon on a Criscoed baking pan. Bake in a quick oven. 

POTATO BISCUITS 

13^2 cupfuls pastry flour 1 cupful mashed potato 

3 teaspoonfuls baking powder Y cupful Crisco 

1 teaspoonful salt about 3^2 cupful milk 

Sift together the flour, baking powder and salt; add the potato pressed through 
a ricer, cut in the Crisco, then use milk, as needed, to mix to a dough that cleans 
the bowl. Turn on a floured board with the knife to coat with flour; knead slightly 
then pat and roll into a sheet. Cut in rounds and bake about 15 minutes 
in a quick oven. 

BARLEY AND WHEAT BAKING POWDER BISCUIT 

1 cupful barley flour 2 tablespoonfuls Crisco 

1 cupful wheat flour 1 teaspoonful salt 

4 teaspoonfuls baking powder about % cupful milk 

Mix and sift all dry ingredients together. Cut in or work in with the tips of 
the fingers very thoroughly the Crisco. Add the milk gradually, cutting it 
in with a knife, to make a soft dough. Toss lightly on a well-floured board, roll 
to one-half inch in thickness, shape w T ith biscuit cutter and bake in a hot oven 
15 minutes. This same dough can be used for fruit dumplings. 

RICE PUFFS 

1 cupful boiled rice 2 egg yolks, beaten light 

Y2 teaspoonful salt 2 egg whites, beaten very light 

1 tablespoonful Crisco 

The grains of rice should be distinct, preferably hot, add the salt, Crisco, and 
yolks; then fold in the whites. Drop by tablespoonfuls in Criscoed tins. Bake in 
a quick oven. 

24 

Use level measurements 
for all ingredients 



QUICK BUCKWHEAT GRIDDLECAKES 

1 cupful buckwheat flour 3 teaspoonfuls baking powder 

3^ teaspoonful salt 1 cupful cold water 

1 tablespoonful sugar }4 cupful milk 

1 tablespoonful melted Crisco 

Sift the dry ingredients together twice, add the other ingredients and mix. Bake 
at once on a hot griddle. 

CORN FLAKE GRIDDLECAKES 

3^2 cupful wheat, oat or barley 3^2 teaspoonful salt 

flour 1 egg, beaten light 

34 cupful corn or rice flour 1 cupful milk 

2 teaspoonfuls baking powder 1 tablespoonful melted Crisco 

i cupful corn flakes 

Sift together the first four ingredients, add the others in the order enumerated 
and mix. Bake at once on a hot Criscoed griddle. A little more milk may be 
needed, but do not add until after baking one cake. 

PLAIN RICE GRIDDLECAKES 

1 cupful hot, boiled rice 3^ cupful wheat, oat or barley 

(grains distinct) flour 
1 tablespoonful Crisco 34 cupful corn or rice flour 

1 cupful milk 2 teaspoonfuls baking powder 

1 egg, beaten very light 3^ teaspoonful salt 

Melt the Crisco in the hot rice; add the milk and egg, and the flour sifted with 
baking powder and salt. Mix thoroughly and bake at once on a hot griddle. 

OATMEAL GRIDDLECAKES 

1 cupful cold cooked oatmeal 1 egg, beaten very light 

Ji2 teaspoonful salt 3^ cupful wheat flour 

Y2 cupful boiling water 34 cupful corn flour 

3^ cupful sour or buttermilk teaspoonfuls baking powder 

3^ teaspoonful soda 

Mix the oatmeal, salt and boiling water to a smooth consistency; add the milk, 
egg and flour, sifted with the baking powder and soda, and mix. Bake on a hot 
griddle rubbed over with Crisco. 

WHEATLESS RICE GRIDDLECAKES (no milk) 

3^2 cupful rice 2 egg yolks 

3 cupfuls boiling water 3^ cupful barley flour 

1 teaspoonful salt 34 cupful rice or corn flour 

V/2 cupfuls sifted rice 2 teaspoonfuls baking powder 

34 teaspoonful salt 2 egg whites, beaten light 

2 tablespoonfuls melted Crisco 

Wash or blanch the rice, then cook in the water with the salt till tender. Press 
the rice through a ricer or sieve; the rice will now be quite liquid as all the water 
is to be retained; this is the rice of which one and one-half cupfuls are to be taken; 
add the salt, yolks and flour, sifted with the baking powder, and mix, then beat 
in the whites and Crisco. Bake at once on a hot griddle. 

25 

Use level measurements 
for all ingredients 



WAR TIME GRIDDLECAKES 



1 egg 3 r olk 2 cupfuls barley or oat flour 

24 cupful milk 2 teaspoonfuls salt 

2-4 cupful water 8 teaspoonfuls baking powder 

2 l /2 cupfuls bread crumbs 1 tablespoonful melted Crisco 

1 egg white 

Soak stale bread until sufficiently soft. Squeeze as dry as possible. Then crum- 
ble and measure. Beat egg yolk well, add milk, water, bread crumbs, flour, salt, 
baking powder and melted Crisco. Beat the egg white and add it. Fry in well- 
Criscoed pans. This recipe makes about two dozen medium-sized cakes. Serve 
with a "conservation syrup" made of apple or other fruit parings, water and sugar. 
A little Loganberry juice will give it a delicious flavor. 



SOUR MILK GRIDDLECAKES 

1 cupful sour or buttermilk 2 teaspoonfuls baking powder 

1 egg, beaten light }/& teaspoonful soda 

24 cupful barley flour teaspoonful salt 

J4 cupful rice flour 2 tablespoonfuls melted Crisco 

Add the milk and egg to the flour, baking powder, soda, and salt, sifted together; 
mix, add the Crisco, and beat in thoroughly. Bake on hot, Criscoed griddle. 
Other flour may be used in the same way. Bake one cake; if too thick, add a table- 
spoonful of sweet milk or water; if too thin, add a tablespoonful of flour. 



BARLEY WAFFLES 

1 cupful barley flour Y2 teaspoonful salt 

3^ cupful corn flour 3 egg yolks, beaten light 

}/2 cupful wheat flour 1J4 cupfuls milk 

4 teaspoonfuls baking powder 6 tablespoonfuls melted Crisco 

3 egg whites, beaten very light 

Sift together the first five ingredients; add the yolks, milk, and Crisco and beat 
thoroughly; fold in the whites; bake in a hot, well-Criscoed waffle iron. 



RICE WAFFLES 

1 cupful oat or barley flour 1 cupful boiled rice, grains distinct 

3^2 cupful wheat flour 3 tablespoonfuls melted Crisco 

¥2 teaspoonful salt 1J4 cupfuls rich milk 

3 teaspoonfuls baking powder 2 eggs, beaten separately 

Sift all the dry ingredients together; add the rice, Crisco and beaten yolks with 
the milk and mix all together; beat in the whites. Bake at once on hot well- 
Criscoed waffle iron. 

CRUST FOR MEAT PIE 

1 cupful barley flour 3^ teaspoonful salt 

3/2 cupful rice flour 3 tablespoonfuls Crisco 

3 teaspoonfuls baking powder milk for soft dough 

Sift dry ingredients together; cut in the Crisco, and add milk gradually. Toss 
on floured board, and roll to fit the dish. Cut slits at the center, and set in place 
over the meat. Bake about 20 minutes. 



Use level measurements 
for all ingredients 



THICK INDIAN PANCAKES 

2 cupfuls corn meal 3 eggs, beaten light 

% teaspoonful salt cupful flour 

1 tablespoonful Crisco milk if needed 

boiling water 1 teaspoonful baking powder 

Pour enough boiling water (about 2^ cupfuls) over the corn meal, salt, and 
Crisco to scald the meal; cover the bowl and set aside until the next morning. 
Add the eggs and flour, also milk, if the mixture seems too thick, and beat all 
together; lastly, sift in the baking powder and beat again. Put a tablespoonful of 
Crisco in a cloth and with it rub over the inner surface of a hot frying pan, drop 
the batter by spoonfuls into the spider, let cook slowly three or four minutes, then 
turn and cook the other side. Send at once to the table. 

WAR TIME PHILADELPHIA BUTTER BUNS 

1 cake compressed yeast grated rind 1 lemon 

34 cupful lukewarm water 134 cupfuls rice or white corn flour 

1 cupful scalded milk Y2 cupful (about) wheat flour 
13^2 cupfuls wheat flour 3 tablespoonfuls creamed Crisco 

2 tablespoonfuls honey % cupful brown sugar 
34 cupful melted Crisco 

2 egg yolks 1 tablespoonful cinnamon 

1 teaspoonful salt Y2 cupful small raisins 

Make a sponge of the first four ingredients; when light, add the honey, Crisco, 
yolks, salt, lemon rind, and flour, and mix to a dough. Knead until smooth and 
elastic. Cover close and set aside to become doubled in bulk. Turn on a board 
without disturbing the dough more than is necessary. Roll into a thin rectangular 
sheet; spread with part of the creamed Crisco, dredge on one or two tablespoon- 
fuls of the sugar and the cinnamon; sprinkle on the currants and roll as a jelly roll. 
Cut into pieces about an inch and a quarter long. Put the rest of the Crisco into 
a pan 7 x 10 inches; sprinkle in the rest of the brown sugar; set the buns on the 
sugar and let become light. Bake in a moderate oven. Turn upside down to 
cool. These are good reheated. 

OAT BANNOCK 

23^2 cupfuls rolled oats 1 tablespoonful Crisco 

1 teaspoonful salt % cupful lukewarm water (about) 

Add the salt to the oats; melt the Crisco in the water and use to mix the oats 
to a dough. Divide into four pieces. Knead each piece, then roll into a round as 
thin as possible. Lift the dough occasionally with a spatula while shaping; it 
may thus be rolled more easily. Dredge the board with flour or dry oatmeal. 
Bake about 30 minutes. Good with salads, cheese, stewed prunes, or at any time 
in place of bread. 

COOKED-RICE- AND-CORN-MEAL TEA CAKE 

1 cupful yellow corn meal 2 cupfuls cooked rice, grains distinct 

2 teaspoonfuls baking powder 2 eggs, beaten light 
}/2 teaspoonful salt % cupful milk 

2 tablespoonfuls sugar 2 tablespoonfuls melted Crisco 

Sift together the first four ingredients; mix in the rice lightly; add the eggs, 
milk, and Crisco; mix thoroughly and turn into a shallow Criscoed pan. Bake about 
25 minutes. 

27 

Use level measurements 
for all ingredients 



POTATO-AND-BARLEY DOUGHNUTS 

V/i cupfuls barley flour 

1 cupful wheat flour 
Yi teaspoonful salt 
Y2 teaspoonful mace 
3^ teaspoonful soda 

2 level teaspoonfuls baking powder 

Pass all the dry ingredients through the sieve together. Beat the egg and 
yolk, beat in the sugar, potato, Crisco, and buttermilk and stir into the dry ingredi- 
ents. Knead a little of the dough at a time, pat and roll into a sheet, cut in rings 
and fry in deep Crisco. This makes about two dozen doughnuts. 



1 egg and 1 yolk 
3^ cupful sugar 

cupful mashed potatoes 
1 teaspoonful melted Crisco 
Y% cupful sour milk or buttermilk 



28 



BARLEY NUT DOUGHNUTS 

34 cupful honey 1 teaspoonful salt 

34 cupful corn syrup Y teaspoonful ground nutmeg 

1 egg 34 cupful chopped nuts 

% cupful buttermilk 1 tablespoonful melted Crisco 

33^2 cupfuls barley flour Y2 teaspoonful soda 

3 teaspoonfuls baking powder 

Cream together the melted Crisco, honey and syrup. Add the egg beaten very 
light, and the buttermilk mixed with the soda. Mix the dry ingredients thoroughly 
and add to the mixture. Lastly, add the chopped nuts. Roll out on a floured 
board to one-quarter inch thickness. Cut with a doughnut cutter and fry in 
Crisco until a golden brown. If you use a thermometer, the temperature should 
be 360° F. Raisins, currants, figs, or dates may be used to vary the recipe. 

LENTEN FRITTERS 

2 cupfuls hot milk 34 cupful sugar 
Y2 cupful fine corn meal 2 egg yolks 

Y2 teaspoonful salt grated rind 1 lemon or orange 

Sift together the corn meal, salt, and sugar, then stir vigorously while gradu- 
ally sprinkling into the hot milk; continue to stir until the mixture thickens, then 
cover and let cook one hour or longer, stirring occasionally; add a little of the hot 
mush to the yolks and grated rind, mix and stir into the rest of the hot mixture; 
beat thoroughly, then cover and let cook about two minutes. Turn into a Cris- 
coed shallow pan to make a sheet half an inch deep. When cold, cut into rings 
with a doughnut cutter; dip the rings in flour and fry in hot Crisco; drain on soft 
paper, sprinkle with powdered sugar and serve at once. 

PRUNE BREAKFAST CAKE 

V/2 cupfuls fine oat flour 3 tablespoonfuls Crisco 

3^2 cupful rice flour 1 egg, beaten light 

4 teaspoonfuls baking powder Y2 cupful milk (about) 

54 teaspoonful salt Y lb- cooked prunes 

Rub over a baking dish with Crisco, turn into it the prunes from which the 
stones have been taken; add the juice, which should be well reduced in cooking. 
Sift together the flour, baking powder, and salt, and cut in the Crisco; add the 
milk to the egg and use in mixing the dry ingredients to a soft dough. Spread 
the dough over the prunes. Bake about 25 minutes. Serve, cut in squares, 
with sugar and cream or butter. The egg may be omitted by using a little more 
milk. Barley flour may replace the rice flour. Apricots, apples, and other fruit 
may be used in the same manner. 

CORN CRUST 

2 cupfuls corn meal 1 teaspoonful sugar 

2 tablespoonfuls Crisco 2 cupfuls boiling water 

\Yi teaspoonfuls salt 1 egg, beaten light 

Pour the boiling water over the first four ingredients and mix thoroughly; beat 
in the egg. Spread thin in small well-Criscoed biscuit pans. Smooth with a knife 
wet in cold water. Score for cutting or breaking into portions. Bake in a quick 
oven about 10 minutes, or until delicately browned. These burn easily and must 
be watched while cooking. 

29 

Use level measurements 
for all ingredients 



WAFFLES 



}/2 cupful corn flour 2 egg yolks 

1 cupful pastry flour 1 cupful thin cream 

4 teaspoonfuls baking powder % cupful sweet milk 

% teaspoonful salt 3^2 cupful melted Crisco 

3 egg whites 

Sift together the flour, baking powder and salt; beat the yolks, add the cream 
and milk and stir into the dry ingredients, add the Crisco and whites of eggs beaten 
dry and beat all together thoroughly. Bake at once on a hot well-Criscoed waffle 
iron. 



30 



CORN MEAL STICKS 



1 cupful corn meal 3^ cupful hot cooked hominy 
% cupful oat or barley flour cupful Crisco 

3 teaspoonfuls baking powder 1 cupful milk 

Y2 teaspoonful salt 1 egg, well beaten 

Sift together the meal, flour, baking powder and salt; melt the Crisco in the 
hominy, add the milk and egg. Turn into well-Criscoed bread stick pans. Bake 
about 20 minutes. 

OTHER CORN MEAL STICKS 

Southern corn pone or any of the corn muffin recipes may be baked in bread 
stick pans. 

SOUTHERN CORN PONE 

2 cupfuls scalded milk 3 tablespoonfuls Crisco 
1 cupful Indian meal 2 eggs, well beaten 

1 teaspoonful salt l 1 ^ teaspoonfuls baking powder 

Pour the hot milk gradually over the meal, salt, and Crisco, stirring constantly 
meanwhile; let cool a little, then beat in the eggs and the baking powder. Turn 
into a Criscoed baking dish. Bake in a moderate oven about 35 minutes. 



JOHNNYCAKE 

\ l /2 cupfuls flour 2 tablespoonfuls sugar 

}/2 cupful corn meal 1 tablespoonful melted Crisco 

teaspoonful salt 1 egg 

4 teaspoonfuls baking powder 1 cupful milk 

Mix and sift dry ingredients; add melted Crisco, then egg and milk. Mix well 
and bake in a well-Criscoed pan in a hot oven. Time depends upon thickness of 
loaf. 

BARLEY-AND-CORN-MEAL STICKS 

% cupful barley flour 1 teaspoonful salt 

% cupful corn meal 2 tablespoonfuls Crisco 

3 teaspoonfuls baking powder 1 egg, beaten light 

cupful milk 

Mix and sift together the dry ingredients; cut in the Crisco. Add the egg and 
milk and mix. Turn the ingredients on a board; shape into small oblong rolls. 
Bake in a moderate oven about 20 minutes. 



31 



Use level measurements 
for all ingredient 




CHEESE BISCUIT 

2 tablespoonfuls Crisco 1 cupful milk 

2 tablespoonfuls flour 134 cupfuls grated cheese 

34 teaspoonful salt 1 egg, beaten light 

34 teaspoonful paprika baking powder biscuit 

34 teaspoonful mustard paprika 
Melt the Crisco, add the flour, salt, paprika, and mustard, and stir and cook till 
frothy; add the milk and stir until boiling; beat in the cheese, then the egg, stir 
over boiling water until the egg is "set," then turn into an earthen bowl and set 
aside, covered, until ready to use. Have ready fresh-made or reheated baking 
powder biscuits — barley and rice flour are suitable (see recipe page 24). Split 
the biscuit, set them in a baking pan, and above each dispose a spoonful of the 
cold cheese mixture; sprinkle the cheese with paprika and set into the oven long 
enough to reheat. The cheese mixture may also be served at once by pouring it 
while hot over ordinary crackers made hot in the oven. 



TOMATO AND CHEESE FRITTERS 

2 tablespoonfuls Crisco 6 tablespoonfuls cornstarch 

Y2 onion, sliced Y2 cupful cold water 

2 branches parsley Yi teaspoonful salt 

Y2 a green pepper, shredded Y2 teaspoonful paprika 

2 cupfuls tomato 1 cupful grated cheese 

Melt the Crisco, in it stir and cook the onion, parsley and green pepper until 
softened and yellowed; add the tomato and let simmer 15 minutes; strain and heat 
to the boiling point (there should be V/2 cupfuls of tomato); stir the cornstarch with 
the cold water, pour into the hot tomato and stir until it thickens; set over boiling 
water and let cook 20 minutes; add the salt, paprika, and cheese and stir until the 
cheese is melted. Turn into a shallow Criscoed dish. When cold, turn on aboard 
or paper, cut in figures; egg and bread-crumb; fry in hot Crisco. 

GNOCCHI A LA ROMANIE 

2 cupfuls milk teaspoonful paprika 

34 cupful corn flour or meal 3 tablespoonfuls Crisco 

34 cupful barley or oat flour 2 egg yolks 

Yi teaspoonful salt 1 to 2 cupfuls grated cheese 

Take part of the milk and use in mixing the flour, meal, salt and paprika to a 
thin consistency. Scald the rest of the milk in a double boiler; stir and cook the 
flour in the hot milk until the mixture thickens; cover and let cook 20 minutes, 
stirring occasionally. Beat the Crisco to a cream, beat in the yolks one after the 
other and stir into the hot mixture. Cover and let cook until the egg is "set," 
then beat in half the cheese. Turn the mixture into a Criscoed biscuit pan to make 
a layer half an inch thick. When cold, turn from the pan; cut in squares or rounds; 
set in layers in a Criscoed baking dish with cheese between and above. \\ hen 
ready to serve, reheat in the oven. Serve in the baking dish. 

32 

Use level measurements 
for all ingredients 



CHEESE AND CORN CAKE SOUFFLE 



2 tablespoonfuls Crisco % cupful milk 

1 tablespoonful corn flour Y2 cupful fine corn bread crumbs 

34 teaspoonful soda 1 cupful grated cheese 

34 teaspoonful paprika 3 egg yolks, beaten light 

34 teaspoonful salt 3 egg whites, beaten very light 

Melt the Crisco; in it cook the corn flour, soda, paprika, and salt; add the milk 
and stir until smooth and boiling; add the crumbs, cheese, and yolks; fold in the 
whites; bake in a Criscoed dish standing in hot water until firm in the center (about 
25 minutes). Serve at once. 

CHEESE RAMEKINS 

1 cupful corn cake crumbs 34 pound grated or sliced cheese 
Yi teaspoonful salt 2 eggs, beaten light 

Yi teaspoonful paprika 2 cupfuls milk 

Mix all the ingredients together, turn into Criscoed ramekins (one dish may be 
used) and let bake until firm in the center. • Serve hot with green vegetables or 
stewed fruit. 

CHEESE TIMBALES 

2 tablespoonfuls Crisco Y teaspoonful salt 

2 tablespoonfuls flour Y2 teaspoonful paprika 

1 cupful rich milk 3 whole eggs 

Y2 pound grated cheese 3 egg yolks 

Make a sauce of the Crisco, flour and milk, stir in the other ingredients. Bake 
in Criscoed timbale molds till firm throughout. Serve hot, turned from the molds, 
with tomato sauce. 

TOMATO RABBIT 

1 tablespoonful Crisco 34 teaspoonful paprika 
Y2 pound cheese 34 teaspoonful soda 
34 teaspoonful salt 2 egg yolks 

Yl cupful tomato puree 
Melt the Crisco, turn the dish to allow the fat to run over the whole inside sur- 
face, add the cheese, salt, paprika, and soda, and stir constantly while cooking over 
boiling water until the cheese is melted. Add the yolks, beaten and mixed with 
the puree and stir until the whole is thick and smooth. Serve on the untoasted 
side of bread toasted upon but one side. 

CHEESE SAUCE 

For rice, onions, asparagus, potatoes, fish 

2 tablespoonfuls Crisco 1 egg yolk, well beaten 
1 tablespoonful cornstarch 34 teaspoonful salt 

1 cupful milk, or 34 teaspoonful paprika 

Y2 cupful milk, and 3 tablespoonfuls grated cheese 
Y cupful water in which vege- 
table or fish was cooked 

Melt the Crisco, add the cornstarch, stir until blended and bubbling; add the 
liquid and stir until boiling; add the salt, paprika and cheese. 

33 

Use level measurements 
for all ingredients 



CORN BREAD CREAM TOAST WITH CHEESE 

4 slices Boston Brown or other cupful grated cheese 

corn bread 

ONE CUPFUL CREAM SAUCE 

2 tablespoonfuls Crisco 34 teaspoonful salt 

2 tablespoonfuls flour 1 cupful milk 

Stir the cheese in the hot sauce. Toast the bread. Dip the edges of each slice 
of toast, one at a time, in boiling salted water, set into the sauce, cover with sauce 
and lift to a hot dish. Tomato sauce may be used in place of cream sauce, or the 
cheese sauce given on page 33 may be used. 

CHEESE AND RICE FRITTERS 

34 cupful rice 34 teaspoonful paprika 

}/2 cupful boiling water 3^ cupful grated cheese 

3^2 cupful tomato puree 2 tablespoonfuls flour 

34 teaspoonful salt 1 teaspoonful baking powder 

Bring the rice to the boiling point in a quantity of cold water; let cook three 
minutes and drain; rinse in cold water and drain again. Set to cook in a double 
boiler in the water and puree; add the salt and pepper and let cook until tender. 
To one cupful of this rice, add the cheese and flour mixed with the baking powder. 
Drop by spoonfuls into hot Crisco and let cook to a golden color; drain on soft 
paper and serve at once. If the rice be too dry, add a tablespoonful or more of 
broth; if too soft, a tablespoonful or more of flour. No perceptible fat should be 
absorbed in frying and the fritters should hold their shape. 

CHEESE FONDUE 

2 tablespoonfuls Crisco 34 teaspoonful salt 

1 tablespoonful flour 1 cupful milk 

34 teaspoonful soda Y2 cupful fine, soft bread crumbs 

34 teaspoonful mustard 3^ pound cheese, cut in thin slices 

34 teaspoonful paprika 3 egg yolks, beaten light 

Melt the Crisco; in it cook the flour, soda, mustard, paprika, and salt; add the 
milk and stir until boiling; set the sauce into a dish of hot water; add the crumbs 
and cheese and stir until the cheese is melted and the mixture is smooth; beat in 
the egg yolks and stir until the egg is set. Serve on crackers or on the untoasted 
side of bread toasted on but one side. 

CHEESE SOUFFLE 

2 tablespoonfuls Crisco 34 teaspoonful cayenne 
2 tablespoonfuls flour 3^ cupful milk 

34 teaspoonful salt 1 cupful grated cheese (half pound) 

34 teaspoonful soda 3 egg yolks, beaten light 

34 teaspoonful mustard 3 egg whites, beaten very light 

Melt the Crisco, in it cook the flour, salt, soda, mustard, and cayenne; add the 
milk and stir until boiling; add the cheese and egg yolks; fold in the whites and 
turn into a Criscoed baking dish. Set the dish in a pan of boiling water (on many 
folds of paper or cloth) and let bake until well puffed and firm in the center. The 
water should not boil during the cooking. Serve at once. 

34 

Use level measurements 
for all ingredients 



CHEESE CROQUETTES 



3 tablespoonfuls Crisco 

3^ cupful flour 

34 teaspoonful salt 

34 teaspoonful paprika 

% cupful milk 

1 egg or 2 egg yolks 



1 cupful cheese in cubes 
]/2 cupful grated cheese 



soft sifted bread crumbs 
1 egg 

3 tablespoonfuls milk 



Crisco for frying 



Melt the Crisco; in it cook the flour and seasonings; add the milk and stir un- 
til boiling; beat in the egg beaten light and let cook until the egg is "set;" stir 
in the cheese and turn on a Criscoed plate; when chilled a little form into cyl- 
inder shapes; roll in crumbs, cover with egg and again roll in crumbs. Fry in hot 
Crisco. Serve at once with a green salad and coarse bread. 



35 



FRIED FILETS OF FISH 



Halibut, flounder, and bass are particularly good cooked in this way. The fish 
must be free of bones and skin and the filets should be of the same shape and size. 
Rub the filets with the cut side of an onion and dip them in melted Crisco and 
lemon juice, to which onion juice has been added. Drain, roll in flour, then in egg 
and soft sifted bread crumbs, and fry in deep Crisco. It will take about six min- 
utes to cook the filets. Drain on soft paper. Serve with highly seasoned tomato 
sauce, or Crisco salad dressing. 



TWO CUPFULS TOMATO SAUCE 

}/2 can tomato 34 cupful Crisco 

}/2 an onion with 2 cloves in it 34 cupful flour 

1 stalk celery % teaspoonful salt 

2 sprigs parsley teaspoonful paprika 
1 bit of ham or bacon 1 cupful broth 

34 a green or red pepper 1 cupful tomato puree 

Cook the tomato, vegetables, and ham about 20 minutes, then press through a 
puree sieve, and set aside for use as needed. Melt the Crisco; in it cook the flour, 
salt, and paprika; add the cold broth and mix a little; add the tomato and stir con- 
stantly until smooth and boiling. The sauce may be made of puree without broth, 
or, it may be made with a cupful and a half of broth and half a cupful of chili sauce 
or tomato catsuo. 

BROILED MACKEREL 

The fire should be moderate. The broiler should be hot before the fish is set in 
place or it will stick to the wires. Wipe the fish with a damp and then a dry cloth, 
and brush over both sides of the fish with melted Crisco, then set it on or in the 
hot broiler. Cook principally on the flesh side of the fish, making the skin crisp 
and slightly brown at the last. A mackerel will take nearly 25 minutes to cook. 
Set the fish on a hot dish. Have ready three tablespoonfuls of Crisco, beaten to 
a cream; beat in one-third a teaspoonful of salt, one-fourth a teaspoonful of 
paprika and drop by drop two tablespoonfuls of lemon juice. Spread this over 
the fish. Sprinkle with fine-chopped parsley. Serve at once. 



HADDOCK OR COD BAKED WITH TOMATO 

Remove the skin and bones from a three- or four-pound fish; cut the flesh in 
long pieces suitable for one service; fold the pieces of fish to increase the thickness; 
hold each piece as folded with a wooden toothpick dipped in melted Crisco (to 
facilitate its removal after cooking). Rub over the inside of the baking dish (one 
suitable for serving) with Crisco; set in it the prepared fish; pour over the fish 
about a cupful of tomato puree; lay on each piece of fish a thin slice of onion; 
sprinkle in half a teaspoonful of salt; let cook in the oven about 25 minutes. Re- 
move the onion and pour on half a cup of thin cream, scalded. Serve in the baking 
dish. 

36 

Use level measurements 
for all ingredients 



FINNAN HADDIE BALLS 



2 cupfuls raw potatoes (pared 



and cut in quarters) 
1 cupful finnan haddie (in bits) 
teaspoonful pepper 



Y2 teaspoonful salt 
1 egg, beaten light 
10 slices bacon 
Crisco for frying 



Put the potatoes in a saucepan, pour in boiling water to nearly cover the pota- 
toes; above and at the center of the potatoes set the finnan haddie, cover and 
let cook until the potatoes are tender. Drain the water from the dish, shake the 
fish from the potatoes and press the latter through a ricer and return to the fish; 
add the pepper and salt as needed and mix; add a little of the mixture to the egg, 
blend thoroughly and beat into the rest of the mixture. Press the mixture, lightly, 
into balls. Fry, five at a time, in Crisco hot enough to turn a bread crumb golden 
brown in 40 seconds. Serve with piccalilli in lemon cups and bacon rolls. Roll 
each slice of bacon like a jelly roll, push a wooden toothpick through each to hold 
it in shape and fry in the Crisco before the fish balls are fried; remove the tooth- 
pick before serving. 



37 



BASS OR OTHER FRESH-WATER FISH BAKED IN MILK 



Remove skin and bone from the fish and cut the fish in pieces for serving. Scrape 
onion pulp over the pieces of fish, also squeeze on a little lemon juice and let stand 
in a cool place an hour or longer. Rub over a baking dish with Crisco; set in the 
pieces of fish and pour on milk to half their height. Let cook in the oven about 20 
minutes, basting with the milk three times. Beat a tablespoonful of Crisco to a 
cream; beat in half a teaspoonful of salt, a tablespoonful of flour and a tablespoon- 
ful of fine-chopped parsley. Lift out the fish and keep it hot; stir the flour mixture 
into the milk and let simmer ten minutes; add the beaten yolk of an egg diluted 
with a tablespoonful of cream and pour over the fish. Halibut and flounder are 
good cooked this way. 

SWORDFISH OR HALIBUT SAUTE 

A slice of halibut or swordfish weighing about one pound and a quarter will serve 
four people. Cut the swordfish into four or six pieces. If the frying pan is of a 
size to take the slice of halibut without crowding it, leave it whole. Wipe the fish 
with a damp cloth, then pat it in corn meal or flour, first on one side and then on 
the other. Have ready on the fire a frying pan in which about four tablespoonfuls 
of Crisco is melted; lay in the prepared fish, let cook until well browned next the 
pan, turn with a fork and spatula to brown the other side. Do not let the fish 
cook too fast, cooking at a high temperature toughens the fiber. After the first 
side is cooked, the cooking may be completed in the oven. Remove to a hot dish. 
Garnish with lemon and parsley. Serve with mashed or creamed potato and a 
green salad. Sprinkle a little salt over the fish after it is cooked. 

BAKED FISH, PARSLEY AND POTATOES 

Rub over a baking dish with Crisco; in it set a thick slice, or a solid filet, of fresh 
fish. Scrape on a little onion juice, if approved, add also a few slices of green pep- 
per. Make broth with the trimmings of the fish, a slice of onion and piece of 
carrot. Pour a little broth over the fish and let cook in the oven about 20 minutes, 
basting with the broth three times. Pour off the broth (add enough more to make 
two cupfuls); thicken it with three tablespoonfuls of Crisco creamed with one- 
fourth a cupful of barley or rye flour, half a teaspoonful of salt and a dash of pep- 
per. Meanwhile cook one pint of potatoes, in cubes, in boiling salted water; drain, 
season with salt and chopped parsley and turn around the fish, set on a hot dish. 
Serve the sauce in a bowl. 

FISH AND POTATO SOUFFLE 

1 cupful mashed potato ^2 teaspoonful black pepper 

1 cupful cream or rich milk 3 egg yolks, beaten light 

1 teaspoonful scraped onion pulp 2 cupfuls cooked fish in fine shreds 

1 teaspoonful salt 1 tablespoonful fine-chopped parsley 

3 egg whites, beaten very light 
To the potato, add the milk, seasonings, yolks, fish and parsley in order enu- 
merated; fold in the whites of the eggs. Bake in a Criscoed baking dish standing 
in hot water until well puffed at the center. Serve with cream or tomato sauce 
or stewed tomato. 

38 

Use level measurements 
for all ingredients 



LITTLE FISH PIES 



Use left-over fish, boiled fish is good as there is fish broth (water in which fish 
was cooked). Slice half an onion and stir and cook in three tablespoonfuls of 
melted Crisco until softened and yellowed; add three tablespoonfuls of flour or 
half the quantity of cornstarch and stir until frothy; add one cupful of fish broth and 
half a cupful of milk from the top of the bottle and stir until boiling; add two cupfuls 
of fish separated into flakes and let become hot. Have ready baking powder biscuit 
(barley and rice flour) just from the oven. Turn the fish into individual ramekins 
(made hot in boiling water and wiped dry); set a biscuit above the fish in each. 
Chicken may be served in the same manner. The biscuit dough should be rolled 
thin. 

LITTLE FISH PIES, COTTAGE STYLE 

After the fish is in the ramekins, pipe hot well-seasoned mashed potato over the 
fish, brush the edges of the piping with melted Crisco, and set into a hot oven to 
brown the edges of the potato. If piping be considered too troublesome, spread the 
potato over the fish with a silver-plated knife. 

FILETS OF FISH, FLORENTINE STYLE 

Use filets from any variety of white fish; halibut and flounder are a good selec- 
tion. To serve four persons, use four pieces weighing about six ounces each. Cover 
the bones and trimmings of the fish, a few slices of carrot and onion, three or four 
leaves of sweet basil and two or three branches of parsley, with cold water, and let 
simmer 20 minutes, then strain off the fish stock. Rub a baking dish with Crisco, 
and set the fish in it, pour over about half a cupful of the fish stock, and three 
or four tablespoonfuls of liquid from a bottle of mushrooms or the water in which 
dried mushrooms have been soaked. Let cook in the oven about ten minutes. 
Drain the liquid from the fish, use three-fourths a cupful of it with three-fourths 
a cupful of rich milk in making bechamel sauce. The other ingredients are 
three tablespoonfuls, each, Crisco and flour, half a teaspoonful salt and one-fourth 
a teaspoonful of paprika. Into the sauce stir half a cupful of grated cheese. 
Have ready, cooked, two or three quarts of spinach, chop it fine and season as for 
the table; spread the spinach neatly over the fish, cover the spinach with part of 
the sauce; over the sauce sprinkle one-half a cupful of cracker crumbs mixed with 
two tablespoonfuls of melted Crisco, one-fourth a teaspoonful of salt, and two 
tablespoonfuls of grated cheese. Bake in a hot oven about ten minutes. 



BAKED SHAD ROE 

1 pair shad roe 3 cloves 

1 pint cooked tomatoes 2 branches parsley 

}/2 teaspoonful salt 2 tablespoonfuls Crisco 

1 tablespoonful chopped onion 1 tablespoonful flour 

Simmer the roe in boiling water until tender. Cook the tomatoes, salt, onion, 
cloves, and parsley 20 minutes, and press through a sieve. Return to the fire, 
and, when boiling, stir into it the Crisco creamed and mixed with the flour. Place 
the roe in a Criscoed baking dish, pour over each two or three tablespoonfuls of 
the tomato, and bake about 45 minutes, basting several times with the sauce. 
Serve with the remainder of the sauce. Other fish roe may be prepared in the same 
way. 

39 

Use level measurements 
for all ingredients 



CHICKEN CROQUETTES 



34 cupful Crisco 

Y2 cupful barley flour, or 

34 cupful cornstarch 

Y2 teaspoonful salt 

3^ teaspoonful black pepper 

1 cupful chicken broth 

3^$ cupful cream 



cubes) 
2 eggs, beaten 
34 cupful milk 
soft sifted bread crumbs 
Crisco 



1 egg, beaten light 
13^ cupfuls cooked chicken (in 



Melt the Crisco; add the flour, salt and pepper and stir until bubbling through- 
out; add the broth and cream and stir until boiling; add the egg and continue to 
stir and cook without boiling until the mixture separates a little from the sauce- 
pan; add the chicken, mix and turn onto a plate. When cold, shape, roll in the 
crumbs, cover with the eggs mixed with the milk, and again roll in the crumbs. 
When all are ready remove superfluous crumbs and fry in Crisco heated until a 
soft bread crumb dropped into it will brown in 40 seconds. Drain on soft paper. 
Serve at once with green peas or asparagus tips. 



40 



I 




HOW TO COOK A FOWL 

Have the fowl separated into pieces at the joints. Wash quickly and set over 
the fire in boiling water to cover; let boil rapidly five minutes, then let simmer until 
the flesh is tender. A fowl one year old should cook in two to three hours. When 
tender, skim from the broth. Melt one-fourth a cupful of Crisco in an iron frying 
pan; add one-fourth a teaspoonful of salt. Roll each joint of chicken in corn flour 
and set to cook in the hot Crisco. When delicately browned on one side, turn to 
brown the other side. Serve with mashed potato and Virginia spoon corn bread. 
Thicken the broth to serve with the bread and potato. 

CHICKEN POT PIE WITH DUMPLINGS 

Singe, clean, separate into joints, and wash a fowl or chicken. Cover with cold 
water and let heat quickly to the boiling point. Let boil five minutes, then cook 
at a gentle simmer until the chicken is tender. A young chicken will cook in one 
hour and a half; it may take four hours for an older fowl. Have ready dumpling 
dough. Remove some of the broth from the saucepan. Scrape the dough from a 
tablespoon into the saucepan, letting it rest on the chicken above the broth. Cover 
and let cook undisturbed 15 minutes. 

DUMPLINGS 

13^2 cupfuls oat or barley flour 3^ teaspoonful salt 

¥2 cupful rice flour 23^ tablespoonfuls Crisco 

4 teaspoonfuls baking powder 1 egg, beaten light 

% cupful milk (about) 

Pass all the dry ingredients, together, through a sieve; cut in the shortening; add 
part of the milk to the egg and use in mixing to a soft dough; a little less or more 
milk than the quantity given may be needed. The egg may be omitted, but its 
use insures better dumplings. While the dumplings are cooking, thicken the 
broth removed from the saucepan. Set the chicken on a hot platter, the dump- 
lings around it, and pour the sauce over the whole. 

MARYLAND CHICKEN 

Singe, clean, and cut up one or two young chickens, sprinkle with salt and pep- 
per, roll in flour, then in an egg, beaten and diluted with half a cupful of milk, 
and, finally, coat with soft crumbs. Rub over the inner surface of a dripping pan 
with Crisco; in it bake the chicken about half an hour in a hot oven. When the 
chicken is hardened a little on the outside, baste with half a cupful of Crisco melted 
with half a teaspoonful of salt. Baste with the Crisco each five minutes thereafter. 
When tender, remove the chicken to a serving dish and use four tablespoonfuls of 
the hot Crisco in making two cupfuls of cream sauce. Pour the sauce over the 
chicken in the dish. 

41 

Use level measurements 
for all ingredients 



INDIVIDUAL CHICKEN SHORTCAKES 



\}/2 cupfuls barley flour 
}/2 cupful rice flour 
4 level teaspoonfuls baking 

powder 
}/2 teaspoonful salt 
34 to 3^$ cupful Crisco 
% cupful milk (about) 
V/2 tabiespoonfuls lime water 

Make biscuit of the ingredients in the first column, cut them about three inches 
in diameter. Melt the Crisco; in it cook the flour and seasonings; add the broth, 
stir until boiling and add the chicken. Split the biscuit, spread with butter or 
butter substitute and dispose chicken in sauce over the lower halves of the bis- 
cuits; set the other halves above, and pour over the rest of the chicken. 



34 cupful Crisco 

34 cupful flour 

3^2 teaspoonful salt 

34 teaspoonful pepper 

2 cupfuls chicken broth 

2 cupfuls cooked chicken (in cubes) 



4-2 



CHICKEN PILAU 

% cupful rice 2 branches parsley 

cupful Crisco 1 onion with 3 cloves pressed 

3 cupfuls chicken broth or into it 

boiling water 1 teaspoonful salt 

3 peeled tomatoes, or 2 cupfuls cooked chicken in 

% cupful canned tomatoes thin slices 

Blanch the rice. Melt the Crisco in a saucepan; add the rice and stir and cook 
until the Crisco is absorbed. Add the broth or water, the tomatoes, parsley, onion 
and salt; cover and let cook about 25 minutes, or until the rice is done. Remove 
the onion, cloves and parsley. Rub over the inside of a charlotte mold with Crisco. 
Pack the cooked rice and the sliced chicken in the mold in alternate layers, making 
each layer solid and having the first and last layers of rice. Set to cook in the oven 
in a dish of hot water. Let cook about 20 minutes. Unmold on a hot dish. Serve 
with tomato or cream sauce. 



CURRIED CHICKEN 

Have young chickens cleaned, singed, and cut into pieces at the joints. Dip each 
piece in cold water, then roll in corn flour till well coated with flour. Heat half a 
cupful or more of Crisco and half a teaspoonful of salt in an iron frying pan; in it 
cook the chicken very slowly until well browned on all sides and tender. Remove 
from the pan and strain the Crisco into a cup. Return three tablespoonfuls of the 
Crisco to the pan; in it cook half a sliced onion till slightly browned; add three table- 
spoonfuls of flour, half a teaspoonful of salt, one tablespoonful of curry powder and 
one-fourth a teaspoonful of paprika and stir until frothy; add one cupful of milk 
and half a cupful of thin cream and stir until boiling; add two tablespoonfuls of 
currant jelly and a teaspoonful of lemon; stir until the jelly is dissolved then strain 
into a bowl. Serve boiled rice with the chicken. 

LAMB EN CASSEROLE 

Cut three pounds of the scrag or neck of year-old lamb in small pieces. Melt 
three tablespoonfuls of Crisco in an iron frying pan. Roll the pieces of meat in 
corn flour or meal and set to cook in the hot Crisco. When browned delicately on 
one side, turn to brown the other side. Set the meat in a casserole, pour on boiling 
water or stock made from remnants of roast meats just to cover the meat; cover 
the dish and set to cook in the oven. Add, after half an hour, four peeled onions, 
and let cook an hour and a half; add six new carrots, scraped, washed and cut in 
halves, lengthwise, six or eight potatoes, pared and cut in quarters, and three stalks 
of celery, cut in inch lengths. Add also a teaspoonful of salt and let cook until the 
vegetables are done. Serve from the casserole. 

INEXPENSIVE LAMB CUTLETS, BREADED 

Buy three or four pounds of the fore quarter of lamb and have it cut to get the 
shank in one half and the scrag or neck in the other half; take the scrag half, remove 
the shoulder blade, and cut at the backbone (with the cleaver) to separate into 
cutlets. Steam over boiling water until tender. Set to press under a weight until 
cold. Dip each cutlet in an egg, beaten and diluted with milk, then roll in soft, 
sifted bread crumbs and fry in hot Crisco until well colored. Serve with string 
beans, carrots or turnips and potatoes. The Crisco at using should brown a crumb 
of soft bread in 40 seconds. 

43 



Use level measurements 
for all ingredients 



TURKISH PILAF WITH FLANK OF LAMB 



2 tablespoonfuls Crisco 1 cupful boiling water 

Y2 cupful rice 6 to 8 flank ends from lamb chops 

1 small onion or beefsteak 

1 cupful tomato 1 teaspoonful salt 

3^ teaspoonful paprika 

Melt the Crisco. Remove all superfluous fat from meat and cook the fat to use 
another day for some other dish. Cut the meat in pieces about one inch in length, 
roll in corn flour and let cook in the Crisco till browned slightly, then remove to a 
casserole. Add the water and tomato, cover and set to cook, on top of the range 
or in the oven. After an hour, wash and dry the rice, add it to the Crisco in the 
frying pan with the sliced onion and stir and cook until the Crisco is absorbed; add 
to the casserole with the salt and paprika; rinse the frying pan with a few spoon- 
fuls of boiling water and add to the casserole, cover and let cook until the meat 
and rice are tender. This is one of the best ways to cook the flank ends that come 
on loin chops or sirloin steak. Cut off" the flank ends before broiling the rest of the 
meat. 

FORE QUARTER OF LAMB, STEAMED 

To serve four or five, purchase about four or five pounds of the best end of a fore 
quarter of lamb. Set on a rack in a steam kettle over a quart of boiling water. 
Heat quickly to the boiling point and let cook from two to four hours, according 
to age. Lift with a skimmer to a hot serving dish and let stand in a warming oven 
while making a sauce. Take three tablespoonfuls or fat from the broth; let cook 
two or three minutes to evaporate water in the fat; add three tablespoonfuls of 
flour and half a teaspoonful of salt and when frothy add one cupful and a half of 
the broth, freed of fat and cooled a little; stir until boiling; add two or three table- 
spoonfuls of capers or fine-chopped pickled gherkins and the sauce is ready to 
serve with the meat. Serve also mealy boiled potatoes, French turnips, spinach 
or beet greens. Any meat left over will make excellent croquettes, hash, or souffle. 



OXFORD SAUSAGE 

1 pound pork (lean and fat all grating of nutmeg 

edible) 4 dried sage leaves, crushed and 

1 pound veal or beef sifted 
% pound beef suet 1 teaspoonful black pepper 

Yi pound fine soft bread crumbs 2 teaspoonfuls salt 

Y2 teaspoonful summer savory 
Put the meat and suet through the food chopper and sift the bread crumbs; add 
the other ingredients and mix all together thoroughly. Press in a bowl and set 
aside in the refrigerator. When ready to use, shape into small flat cakes as thick 
on the edge as at the center. Roll in corn flour. Melt a teaspoonful of Crisco in 
a hot frying pan, and put in the cakes; let cook until browned on one side, turn to 
brown the other side. 

MEAT PIE 

A meat pie may be made of meat bought for the purpose or of roast or other 
meat "left over." The first consideration in the meat is tenderness. If meat be 
bought for the dish, cut it in small pieces and cook until tender, simmering after 
the first five minutes of boiling. If left-over meat be used, free it of all unedible 

44 

Use level measurements 
for all ingredients 



portions. Cover the bones, skin, gristle, etc., with cold water, heat slowly to the 
boiling point, then let simmer an hour or two. Strain off the liquid and use this 
as the liquid in which to simmer the meat until tender. Add vegetables to flavor 
(onion, celery, carrot, tomato), also mushroom or tomato catsup, Worcestershire 
sauce, etc., for the meat loses flavor in recooking. When tender, thicken with 
flour diluted with water and set the crust in place. (Recipe for crust on page 
26.) 

PLANKED HAMBURG STEAK 

To serve five, purchase one pound and a half of beef from the top of the round; 
add to it about two ounces of beef marrow or suet. Press the meat and suet through 
a meat chopper. The marrow may be added with the salt and onion. Half a tea- 
spoonful of salt and about a teaspoonful of scraped onion pulp may be used. If 
no fat comes with the meat, use two tablespoonfuls of Crisco. Work the meat, fat, 
seasoning, and half a cupful of cold water together, then shape into a steak a little 
more than an inch thick. Heat a broiler very hot; rub it over with fat and set 
the steak on it. Cook on one side about eight minutes, moving it farther from the 
heat after three or four minutes. Make the plank hot in the oven. Set the steak 
on it, uncooked side upwards. Pipe about a quart of hot mashed potato about it, 
making cups of potato to hold peas. Set five or six cooked onions at equal dis- 
tances between the cups; brush over the steak and onions with melted Crisco, the 
potato with a beaten egg yolk, diluted with milk, and set into the oven to finish 
cooking the steak and brown the edges of the potato. Fill the cups with cooked and 
seasoned peas. Garnish with tomato and serve at once. 



CONSERVATION CROQUETTES 

2}/2 cupfuls cream, white or to- V/% cupfuls boiled rice, grains 

mato sauce distinct and tender 

1 tablespoonful scraped onion Y2 teaspoonful salt 

1 tablespoonful fine-chopped 

parsley 2 tablespoonfuls Crisco 

2 cupfuls chopped cooked meat 6 tablespoonfuls cracker crumbs 

For the cream sauce, use five tablespoonfuls each of Crisco and flour, half a 
teaspoonful of salt, one-fourth a teaspoonful of pepper and one cupful of milk, or, 
in place of the milk, use tomato pulp or broth made from the bones and trimmings 
of the meat. More than one variety of meat may be used. Mix all the ingre- 
dients in the sauce. Turn into a Criscoed dish. Cover with the cracker crumbs 
mixed with the Crisco; spread these above the mixture; bake until the crumbs are 
browned. 

STEWED PIGEONS 

Singe and clean the pigeons, and cut them in halves through the back and breast. 
Dip in water and roll in barley flour. Melt three or four tablespoonfuls of Crisco 
in an iron frying pan; in it cook the pigeons until lightly browned, first on one side 
and then on the other. Set in an earthen or glass casserole; pour on boiling water 
to just cover the half pigeons. Cover the dish and let cook in the oven an hour. 
Parboil and drain as many onions as halves of pigeons; add to the casserole and let 
cook another hour; then add as many potatoes as halves of pigeons, pared and cut 
in lengthwise quarters; add also a bunch of young carrots, scraped and cut in 
halves lengthwise, with salt and pepper as needed. When the meat and vegetables 
are nearly tender, pour in a cupful of peas and let cook 20 minutes. Serve from 
the casserole. 

45 

Use level measurements 
for all ingredients 



FARINA OR HOMINY BALLS 



Let three cupfuls of water and three-fourths a teaspoonful of salt boil rapidly; 
stir in three-fourths a cupful of hominy, adding the hominy so slowly that the 
water will not stop boiling. Let boil about ten minutes directly over the fire, 
then let cook over boiling water about two hours. Longer cooking will improve 
the dish. A little boiling water may be added, if needed, during the cooking. Let 
chill somewhat; moisten the hands in cold water and roll the hominy into balls 
about the size of an English walnut. Roll in soft, sifted bread crumbs, then in an 
egg, beaten and mixed with three tablespoonfuls of milk, and again in the crumbs. 
Fry in hot fat until well colored. From one-fourth to one-half a teaspoonful of 
poultry seasoning may be cooked in the hominy, or, a cupful of grated cheese may 
be stirred in before removal from the fire. In shaping the balls, do not press the 
hominy together too compactly. Serve in place of bread or potatoes. 



Add the salt to the boiling water. Mix the corn meal and cold water. Gradu- 
ally stir the corn meal into the rapidly boiling salted water. Do not allow the mix- 
ture to stop boiling while the meal is being added. When all the meal has been 
added, set the boiler over boiling water, cover and let cook an hour or longer, 
stirring occasionally. Three hours is none too long to cook corn meal mush. 
Just before serving, stir in from half to a full cup of grated cheese. Serve, sprinkled 
with more grated cheese, as a breakfast cereal. Sugar is unnecessary; milk may be 
added. Cheese should not be given to young children. 



straight sides, or into empty baking powder boxes. When cold, cut in slices, dip 
in barley or corn flour, and saute in hot Crisco until well browned, first on one side, 
and then on the other. Serve with meat in place of bread, or serve with syrup 
as a dessert dish. 



Cut cold cooked oatmeal, rice or hominy in slices, dip in barley or other flour, 
and saute in hot Crisco; serve in the place of bread or with syrup or sugar as a 
dessert dish. 






FRIED OATMEAL, RICE OR HOMINY 



46 



Use level measurements 
for all ingredients 



FRENCH FRIED POTATOES 

Pare the potatoes, cut them in halves lengthwise, and then in pieces like the 
section of an orange. Let stand in cold water an hour or longer, then dry on a 
soft cloth and fry in hot Crisco to a rich, straw color and until tender through- 
out. Drain on a skimmer and then on soft paper, sprinkle with salt and serve at 
once. The fat is at the right heat when it browns a crumb of bread in 20 seconds. 



47 



BAKED OATMEAL AND PEANUT CAKES 



2 cupfuls cooked oatmeal J/£ cupful milk 

1 cupful crushed peanuts, or Y2 teaspoonful paprika 
% cupful peanut butter 1 teaspoonful salt 

The oatmeal should be cooked quite stiff, add the peanuts, milk, paprika, and 
salt, and mix thoroughly. Shape into five or six round flat cakes. Set on a Cris- 
coed pan. Bake about ten minutes. Serve as the main dish at luncheon or dinner 
with plain lettuce or tomato salad or stewed tomatoes. 

SCALLOPED HOMINY AND CHEESE 

2 cupfuls hot, cooked hominy 1^ cupfuls milk 

3 tablespoonfuls Crisco 1 to 2 cupfuls grated cheese 
% teaspoonful salt ^ cupful cracker crumbs 

3 tablespoonfuls flour 2 tablespoonfuls melted Crisco 

}/2 teaspoonful paprika 34 teaspoonful salt 

When the hominy is done, melt the Crisco, add the salt, flour, and paprika, and 
stir and cook till frothy; add the milk and stir until boiling, then stir in the cheese. 
Rub Crisco over the inside of a baking dish, put in it, alternately, layers of the 
hominy and cheese mixture, having the cheese mixture the last layer. Spread the 
cracker crumbs mixed with the salt and melted Crisco over the top. Bake until 
the crumbs are browned. 

SOY BEAN LOAF 

1 cupful soy beans 1 egg, beaten light 

1 cupful soft bread crumbs 1 small onion, chopped or grated 

3 tablespoonfuls melted Crisco 1 chili pepper, chopped 

5 tablespoonfuls tomato catsup teaspoonfuls salt 

Soak the beans overnight, wash and set to cook in fresh water, cook till tender 
(6 to 8 hours) and the water much reduced. Press through a sieve. There should be 
two cupfuls of puree; add the other ingredients, mix and shape into a loaf. Bake in 
a Criscoed pan, basting often with melted Crisco to which a little salt has been 
added. Serve hot with brown or tomato sauce. Left-over loaf may be sliced, dipped 
in corn flour or meal and sauteed in hot Crisco. Other varieties of beans may be 
used in the same manner and require less cooking at first. 



HOMINY BOULETTES 

3 cupfuls boiling water soft, sifted bread crumbs 

% teaspoonful salt 1 egg, beaten light 

% cupful hominy 3 tablespoonfuls milk 

Crisco for frying 

Stir the hominy very slowly into the water, boiling rapidly directly over the 
fire. Let cook ten minutes over the fire, after all the hominy has been added, 
stirring occasionally; let cook over boiling water two hours. Add boiling water if 
needed. Let chill a little; wet the hands in cold water and roll the hominy into 
balls about the size of an English walnut. Roll in the egg, beaten and diluted 
with the milk, and then in the crumbs. Fry in hot Crisco. They will fry very 
quickly and will not absorb much, if any, fat. Half a teaspoonful of poultry season- 
ing may be cooked in the hominy, or a cupful of grated cheese may be stirred in 
just before removing it from the fire. 

48 

Use level measurements 
for all ingredients 



GREEN PEPPERS, STUFFED AND BAKED 



8 green peppers 
j/£ cupful rice, blanched 

1 cupful broth 

Y2 cupful thick tomato puree 
J/£ teaspoonful salt 

2 tablespoonfuls Crisco 

Trim off one end of the peppers, that they may stand level and form cups. 
Sometimes better shapes can be secured by cutting the peppers in halves, length- 
wise, to form two receptacles from one pepper. Discard the seeds, parboil in 
boiling water ten minutes, wipe and, when filled, set into a baking dish, add a 
little boiling broth or water, and let cook in the oven about ten minutes or until 
very hot throughout. Serve from the baking dish. To prepare the filling, heat 
the broth, tomato, and salt to the boiling point, add the rice and set to cook in a 
double boiler. Melt the Crisco, in it stir and cook the chopped vegetables until 
softened somewhat, then add to the rice to cook until the rice is tender. Add the 
ham and more salt if needed and use to fill the peppers. Tomato or cream sauce 
may be poured around the peppers before serving. 



1 small onion 

3 branches parsley chopped 
3 mushrooms, if de- | fine 

sired J 
1 cupful cooked ham, chopped 
3^2 teaspoonful salt 



49 



POTATO PEANUT LOAF 



2 cupfuls mashed potato 
2 tablespoonfuls Crisco 



V/2 teaspoonfuls salt 
J/2 teaspoonful paprika 
2 eggs, beaten light 
Y2 cupful milk 



1 cupful crushed peanuts, or 
3^ cupful peanut butter 



Melt the Crisco in the potato, if hot; otherwise, melt before adding; beat in the 
other ingredients. Bake in a well-Criscoed baking dish, set in a pan of hot water, 
until firm. Serve with tomato sauce. 



Melt the Crisco, add the onion peeled and sliced fine. Cover and let simmer, 
stirring occasionally, until softened and yellowed. Add the tomatoes, corn, 
water, and parsley; cover and simmer about one hour. Cook the potatoes about five 
minutes, drain, rinse in cold water, drain again, and add to the other ingredients 
with the salt and paprika. Let cook until the potatoes are done. Add milk if 
needed. 



Chop the vegetables and parsley fine; add the salt and a dash of paprika if 
approved. Melt the Crisco in a frying pan, put in the vegetables and stir three 
or four minutes; cover and let stand three or four minutes. Stir and press into 
a flat sheet on the pan. Set into the oven, uncovered, or on the back of the range, 
covered, until hot throughout and browned beneath, fold at the center and turn on 
a hot dish. Serve at once. 



Melt the Crisco, in it cook the flour, pepper, and salt; add the milk and stir 
until boiling; add the spinach first pressed through a sieve, the yolks and cheese; 
fold in the whites and turn into a Criscoed dish. Spread the crumbs mixed with 
the Crisco over the top. Bake in a pan of water in a moderate oven about 25 
minutes. Serve with or without cream sauce. The spinach may be omitted for a 
plain cheese souffle. 



CORN-AND-TOMATO CHOWDER 




2 cold boiled onions 
2 cold boiled carrots 
2 cold boiled kohl-rabi 




SPINACH AND CHEESE SOUFFLE 




2 tablespoonfuls melted Crisco 



50 



Use level measurements 
for all ingredients 



CREAMED DELICATA 



Delicata is a longish oval variety of summer squash having a texture similar to 
eggplant. It may be pared, cut into cubical strips about four inches long, boiled 
till just tender and served on toast with any of the sauces used for asparagus. To 
serve four with creamed Delicata, prepare a cream sauce of two tabiespoonfuls 
each Crisco and flour, one-fourth a teaspoonful each of salt and pepper and one 
cupful of milk. Care must be taken not to overcook the squash. 

SIMPLE POTATO SOUP 

4 potatoes 3 tabiespoonfuls Crisco 

1 onion, sliced 3 tabiespoonfuls flour 

2 tabiespoonfuls parsley leaves 2 teaspoonfuls salt 

34 cupful celery leaves Y2 teaspoonful pepper 

1 quart boiling water 3 cupfuls milk 

Pare the potatoes, cut in quarters, and let stand in cold water an hour or longer. 
Boil the potatoes, onion, and fresh or dried leaves in the water until the potatoes 
are done. Press the whole through a sieve and keep hot. Melt the Crisco; in it 
cook the flour and seasonings; add the milk and stir until boiling; add the hot 
potato puree, with more milk if needed. 

SCALLOPED POTATOES 

4 tabiespoonfuls Crisco 2 tabiespoonfuls chopped parsley 

1 onion, sliced thin 1 teaspoonful salt 

3 cupfuls sliced potato (cooked) Y2 teaspoonful paprika 

milk or broth 

Melt the Crisco; in it cook the onion, stirring often, until it is slightly yellowed. 
Rub over a baking dish with Crisco; put in a layer of potato, sprinkle with onion, 
parsley, salt and paprika, and continue the layers until all are used; add milk 
or broth until it can be seen through the potato. Let bake about half an hour. 
This dish may also be made with raw potato or with potatoes sliced and parboiled 
about five minutes. In either case the time of baking must be increased to one 
hour or longer. Broth made from remnants of roasts is good for this dish; cheese 
may be added for a hearty dish. 

POTATO SOUFFLE 

4 cupfuls hot mashed potato 1 teaspoonful salt 

2 tabiespoonfuls Crisco teaspoonful pepper 

2 tabiespoonfuls milk 2 egg yolks, beaten light 

2 egg whites, beaten very light 
Mix together the potato and seasonings; beat in the yolks and fold in the whites. 
Pile in a Criscoed baking dish. Let bake until the mixture puffs and browns slightly. 
Serve at once. For a more hearty dish, grated cheese may be mixed through the 
potato. 

BROILED TOMATOES FOR PLANKED STEAK 

Cut ripe tomatoes in thick slices, dip in melted Crisco and then in soft, fine bread 
crumbs; let boil in a hot well-Criscoed broiler until the tomatoes are soft and the 
crumbs browned. 

51 

Use level measurements 
for all ingredients 



TRIPE AND ONIONS 



Take care to select tender pickled tripe. Wash in cold water and cut in pieces 
of uniform size and shape. Dry on a cloth, then pat in sifted corn flour or meal. 
Have ready two or three spoonfuls of Crisco, hot, in a frying pan. Set in the 
tripe and let cook until lightly browned on one side, then turn to brown the other 
side. Have ready small onions, boiled tender and seasoned with salt and a little 
butter. Serve the tripe and onions on the same dish. Tripe is eighteen cents 
per pound in the Boston market, and probably it is no higher in price anywhere 
in this country. There is no waste; every bit is edible and easily digested. 

POTATO CAKES (Left-Over Mashed Potato) 

Shape mashed potato left over from dinner, while warm, into round flat cakes. 
Set these on a dish rubbed over with Crisco; brush over with melted Crisco or 
place one-fourth a teaspoonful of Crisco on the top of each cake. Let heat in a 
hot oven. 

SHEPHERD'S PIE 

Use two cupfuls of mashed potato, two cupfuls of cooked fish or meat, and one 
cupful and a half of sauce. For the sauce use two tablespoonfuls each of Crisco and 
flour, half a teaspoonful of salt, and one cupful and a half of fish or meat broth. 
Mix the solid material with the sauce and turn into a Criscoed baking dish; cover 
with mashed potato and brush over the potato with melted Crisco; let heat through- 
out and brown the edges of the potato in a hot oven. 



NEW ENGLAND SCRAPPLE 

Add a teaspoonful of salt to four and one-half cupfuls of rapidly boiling water; 
sprinkle in very slowly, keeping the water boiling all the time, one and one-half 
cupfuls of yellow corn meal. When all the meal has been stirred in, let the mix- 
ture boil two minutes, then set to cook over boiling water (double boiler) for two 
or three hours. Stir through the meal half a pound of choice sausage, cut into 
quarter-inch cubes. Let cook half an hour longer and turn into empty cocoa or 
baking powder boxes rinsed in cold water. When cold and firm cut in slices, pat 
them in flour, saute in hot Crisco. 



TOMATOES STUFFED WITH OYSTERS 

18 oysters 2 egg yolks, beaten light 

2 tablespoonfuls Crisco 6 tomatoes 

2 tablespoonfuls barley flour or 1 tablespoonful Crisco, melted 

1 tablespoonful cornstarch 3^ cupful cracker crumbs 

salt and paprika few grains salt 

Heat the oysters to the boiling point in the liquid with them. Drain and chop 
the oysters (not too fine). Melt the Crisco, add the flour with salt and pepper as 
needed, and cream enough to make with the broth one cupful of liquid, stir until 
boiling; beat in the egg yolks and the chopped oysters. Remove a small piece 
around the stem end of the tomatoes and with a spoon remove the soft centers. 
Use the oyster mixture to fill the tomatoes. Set the tomatoes in individual rame- 
kins; mix the melted Crisco, cracker crumbs, and salt, and spread over the mix- 
ture in the tomatoes. Cook in the oven till the tomatoes are done. 



Use level measurements 
for all ingredients 



CAULIFLOWER WITH ONION SAUCE 



Boil a cauliflower in the usual manner. When tender, set in a dish suitable 
for the oven and the table. Have ready as many boiled onions as will make a cup- 
ful of puree when pressed through a sieve (1 to 3, according to size). Heat the cup 
of puree; add a cupful of hot cream, half a teaspoonful of salt, and one-fourth a 
teaspoonful of pepper, and beat in the yolk of one egg. Pour the sauce over the 
cauliflower. Have ready half a cupful or more of half-inch cubes of stale bread 
sauteed in one or two tablespoonfuls of hot Crisco. Sprinkle these over the cauli- 
flower and sauce. Serve very hot. 

FLEMISH CARROTS 

The carrots may be canned, fresh-cooked or dried. They may be sliced thin, 
cut in cubes, or very young carrots may be cut in quarters, lengthwise. For a 
pint of carrots, melt two tablespoonfuls of Crisco; in it cook slowly one-fourth a 
cupful of fine-chopped onion and one tablespoonful of parsley. Keep the dish 
covered and stir occasionally. When tender, add two tablespoonfuls of flour, 
half a teaspoonful of salt, half a teaspoonful of sugar, and one-fourth a teaspoonful 
of black pepper; stir until blended; add one cupful of meat broth, and stir until 
boiling; add the carrots, drained from the water in which they have been boiled 
(or canned) and let simmer very gently five minutes. 

LEEKS, BIANCA STYLE 

Cut the roots from two bunches of leeks; divide the leeks into pieces two inches 
in length. Let them crisp in cold water half an hour or longer. Boil in salted 
boiling water until tender (about half an hour), drain, rinse in cold water, and drain 
again. Melt two tablespoonfuls of Crisco in a saucepan; add the leeks and let 
simmer over a slow fire; add about a cupful of sauce made of two tablespoonfuls, 
each, of Crisco and flour, one-fourth a teaspoonful, each, of salt and pepper, and 
half a cupful, each, of chicken broth and rich milk. Serve very hot. 

SUMMER SQUASH, SAUTE 

Take very young summer squash of any variety — club shaped are particularly 
good. The squash should be about four or five inches long. Pare off the thin outer 
skin, and cut in slices less than half an inch thick. Season flour with salt and 
pepper; pat both sides of the squash in the flour until it is well coated. Melt 
Crisco in a frying pan and in it cook the squash, slowly, until well colored on one 
side, then turn to cook the other side. Squash cooked in this way is particularly 
good and furnishes a way of using a vegetable which produces so liberally that a 
large number are often wasted. 

STUFFED TOMATOES 

6 large, smooth tomatoes Y% a small onion, chopped 

cupfuls soft, fine bread crumbs 34 teaspoonful salt 
}/i cupful Crisco, melted 
Cut around the stem end of the tomatoes and take out the seeds. Shake in a 
little salt and pepper. Mix the crumbs, onion, salt, and Crisco, and use to fill 
the tomatoes. Set the tomatoes in a Criscoed dish (earthen) and let bake about 
half an hour, or until the tomatoes are done. Serve with or without cream sauce. 

53 

Use level measurements 
for all ingredients 



In all recipes for pastry, the proportions of flour given are for pastry flour 
except in recipes in which yeast is employed, when bread flour is to be used. 



PLAIN PASTRY 

1 cupful barley or oat flour 1 teaspoonful salt 

3^2 cupful rice flour 3^ cupful Crisco 

4 to 6 tablespoonfuls cold water 

Sift flour and salt and cut Crisco into flour with two knives until finely divided. 
Finger tips may be used to finish blending materials. Add gradually sufficient 
water to make stiff paste. Water should be added sparingly and mixed with 
a knife through dry ingredients. Form lightly and quickly into dough, roll out 
on slightly floured board, about one-quarter inch thick. Use light motion in 
handling rolling-pin and roll from center outward. Sufficient for one small pie. 

BARLEY-AND-WHEAT PASTRY 

1 cupful barley flour teaspoonful baking powder 

1 cupful wheat flour 3^ cupful Crisco 
3^ teaspoonful salt cold water 

Prepare in the same manner as barley and rice flour pastry. Rye flour may be 
used in place of the barley flour. Pastry made of barley flour may be handled 
much more easily if made the day before using. When first taken from the refrigerator 
it will not roll easily, but, after standing in the room temperature a few minutes, 
it may be rolled out with ease. Pieces that are trimmed ofF and are to be rolled 
over again should be piled one above the other; beat it lightly with the pin a few 
minutes, then roll and use. 

WHEATLESS PIE CRUST 

2 cupfuls barley flour 3^ cupful Crisco 

34 teaspoonful salt 3^ teaspoonful baking powder 

water to make a stiff dough 

Combine as for other pastry. This is particularly good for mince, apple, squash 
and pumpkin pies. 

COVERED CURRANT JELLY TARTLETS 

Roll plain pastry to a scant quarter of an inch in thickness. Stamp out into 
rounds three or four inches in diameter. With the small end of a pastry tube, 
score a circle of small rounds on half of the large rounds. In scoring cut through 
a short distance on these little rounds but not enough to displace them. Set two 
teaspoonfuls of currant jelly on each of the plain rounds, brush the edges with cold 
water and set the perforated rounds above, pressing the two together firm at the 
edge; brush the edges and the top of the tartlets with cold water, dredge with 
granulated sugar and bake until done, about ten minutes. Other varieties of 
jelly, jam, marmalade, apple sauce or cooked fruit may be used. 

54 

se level measurements 
for all ingredients 



OPEN FRUIT TARTLETS 

Cut pastry rolled to a thin sheet into pieces of a size to cover small inverted 
tins. Brownie tins are suitable for this purpose. Press the paste close over the 
mold, trim at the edge and prick all over with a fork. Set the pastry-covered 
tins on a tin sheet — to keep the edges clean — and let bake until done, five to 
ten minutes will be needed. Have ready one cupful of hot peach or other cooked 
fruit pressed through a sieve; add one-fourth a cupful of sugar, a tablespoonful 
of lemon juice and a scant tablespoonful of gelatine softened in one-fourth a cup- 
ful of water or fruit juice; stir over the fire until the gelatine is dissolved; when 
chilled and beginning to "set" use to fill the pastry; ornament the top with pieces 
of cooked fruit in contrasting color and maraschino cherries. 

Note — Recipes for Chocolate Eclairs, Individual Lemon Pie and Covered 
Currant Jelly Tartlets (herewith illustrated) will be found on pages 54, 56, 58. 



55 



CHOCOLATE ECLAIRS (CHOU PASTE) 

J/2 cupful Crisco ]/2 cupful barley or oat flour 

1 cupful boiling water 34 cupful corn flour 
3^ teaspoonful salt 3 eggs 

Put the Crisco, boiling water and salt over the fire; when boiling sift in the 
flour (also sifted before measuring) and stir and cook until the mixture may be 
gathered into a compact mass; turn into a mixing bowl, break in one egg, beat 
until the mixture is smooth, then beat in the second egg, and when the mixture 
is smooth, the last egg. With two teaspoons spread the mixture on Criscoed 
baking pans in strips about four inches long and an inch and a half wide. Bake 
about twenty-five minutes. The oven should be hot on the bottom. The cakes 
are baked when they feel light when lifted in the hand and the sides are delicately 
browned. When cold split on one side and fill with English cream; invert and 
spread the smooth side with chocolate frosting. This frosting may be chocolate 
fondant or a simple frosting made of confectioner's sugar. The recipe makes 
eighteen eclairs. 

ENGLISH CREAM FOR ECLAIRS 

2 cupfuls milk 2 eggs or 4 yolks 
}/2 cupful flour or 34 cupful sugar 

34 cupful cornstarch 3^2 teaspoonful vanilla or orange 

Y2 cupful granulated sugar extract 
34 teaspoonful salt 

Scald the milk in a double boiler; sift together, several times, the flour, sugar 
and salt; dilute with a little of the hot milk; mix thoroughly, then stir into the 
rest of the hot milk; continue to stir until the mixture thickens, then cover and 
let cook ten minutes. Beat the eggs; beat in the sugar and stir into the hot mix- 
ture; stir and cook two or three minutes or until the egg is set. When cooled a 
little, add the flavoring and use. 

CONFECTIONER'S CHOCOLATE FROSTING 

34 cupful granulated sugar 2 squares chocolate, melted 

34 cupful boiling water sifted confectioner's sugar 

teaspoonful vanilla extract 
Cook the granulated sugar and water three or four minutes; add the chocolate and 
beat in confectioner's sugar as needed. If the frosting thickens too much before it is 
all used, add boiling water a few drops at a time. At the last, beat in the extract. 

CORN-FLOUR-AND-RICE-FLOUR PASTRY 

¥2 cupful corn flour 1 teaspoonful baking powder 

}/2 cupful rice flour 34 cupful Crisco 

}/2 teaspoonful salt cold water for slightly soft paste 

Mix and sift together the first four ingredients; cut in the Crisco; add the water 
slowly and mix to a paste a little softer than with wheat flour. Line the pie plate 
with the paste, then fill with rice or beans, and, when the paste is baked, remove 
the article used and replace it with a cooked filling. This pastry is not as easily 
rolled as others, and cannot be used very successfully for the upper crust of pies. 
In lining plates, use the fingers to assist in getting the paste into place. This pastry 
tastes well. 

56 

Use level measurements 
for all ingredients 



LEMON PIE, WITH MERINGUE 



plain or flaky pastry 
2 tablespoonfuls Crisco 
1 whole egg and 3 yolks 
1 cupful sugar 

1 lemon, juice and grated rind 



5 tablespoonfuls wheat flour, or 
3 tablespoonfuls corn flour or corn- 



starch 
Y2 teaspoonful salt 
1 cupful milk 



Line a pie plate with pastry, building up the edge as for a custard pie. Cream 
the Crisco and beat the eggs until light; beat part of the sugar into the Crisco and 
part into the eggs, then beat the two together; add the lemon rind and juice; stir 
part of the milk into the flour and salt and when smooth pour into the lemon mix- 
ture; add the rest of the milk and mix all together thoroughly; turn into the pastry- 
lined plate and let bake until firm in the center; let cool a little, spread the me- 
ringue smoothly over the filling, dredge with granulated sugar and let bake in a very 
moderate oven about 12 minutes. 



Beat the egg whites very light, then gradually beat in the sugar and the ex- 
tract. 



MERINGUE FOR LEMON PIE 



3 egg whites 



cupful granulated sugar 
3^ teaspoonful orange or vanilla extract 



57 



INDIVIDUAL LEMON PIES 



Make the recipe for plain pastry and use it to line about eight fluted patty pans; 
pour in the lemon filling and let bake about fifteen minutes or until the paste is 
done and the filling is well puffed. Let cool a little, then lift the pies out of the 
tins; set them on an inverted tin; spread with meringue, pipe more meringue above, 
dredge with granulated sugar and let cook in a slow oven about eight minutes. 



LEMON FILLING FOR INDIVIDUAL PIES 

23^2 tablespoonfuls cornstarch 3 egg yolks, beaten light 

1 cupful granulated sugar 

teaspoonful salt 3 egg whites, beaten very light 

1 cupful boiling water 3^5 cupful granulated sugar 
grated rind and juice 1 lemon 

Sift together the cornstarch, sugar and salt; add the boiling water and stir until 
boiling; add the lemon rind and juice and beat in the yolks. For the meringue, 
beat the sugar into the whites a little at a time. 



PUMPKIN PIE 

Crisco pastry 34 cupful molasses 

2 cupfuls strained pumpkin Y2 cupful sugar 

1 egg, beaten light 1 teaspoonful ginger 

34 cupful cracker crumbs 3^2 teaspoonful cinnamon 

1 teaspoonful salt V/% cupfuls rich milk 

Line a plate with Crisco pastry, building up the edge as for a custard pie; mix 
all the ingredients together and turn into the prepared pastry. Bake about 40 
minutes. 

RAISIN PIE 

1 cupful raisins Y cupful sugar 

1 cupful boiling water 3^ teaspoonful salt 

3 tablespoonfuls cornstarch Y lemon, juice 

1 egg, beaten light 

Cook the raisins (seeded) in the water till the skins are tender. Add water as 
needed to have one cupful when cooked. Mix and sift the cornstarch with the 
sugar and salt and stir into the raisins; stir until boiling; add the lemon juice and 
egg. Bake between two Crisco pastry crusts. 



PINEAPPLE PIE 

1 can grated pineapple (2 cupfuls) 3^2 teaspoonful salt 
6 tablespoonfuls cornstarch 3^2 cupful sugar 

Y lemon, juice 

Bake Crisco pastry, made by either recipe for pastry, over an inverted plate. 
Prick the pastry with a fork that it may rise evenly. Set the plate into the oven 
on a baking sheet to keep it clean and not overcooked on the edge. Cut figures 
(circles, crescents or similar designs) from some of the pastry and let bake. Scald 
the pineapple. Mix the cornstarch, salt, and sugar, and stir and cook in the pine- 
apple until thick and boiling; cover and let cook 20 minutes. Set the cooked pastry 
inside a pie plate; turn in the partly-cooled filling and set the pastry figures above it. 

58 

Use level measurements 
for all ingredients 



CHOCOLATE PIE 

2 cupfuls milk 2 egg yolks 

34 cupful cornstarch 3 tablespoonfuls sugar 

J/2 cupful sugar 2 egg whites 

Y2 teaspoonful salt 4 tablespoonfuls sugar 

2 squares chocolate, melted 3^ teaspoonful vanilla extract 

Scald the milk over hot water; sift together the cornstarch, sugar, and salt, and 
stir into the hot milk; continue stirring until smooth and thick; cover and let cook 
15 minutes; add the melted chocolate; beat the yolks, add the three tablespoon- 
fuls of sugar, and beat into the mixture; beat until the egg is cooked; turn into a 
Crisco-pastry shell, baked over an inverted plate, then set inside the plate. Beat 
the egg whites very light; beat in the sugar and vanilla and spread over the pie. 
Let cook in a very moderate oven twelve minutes, then increase the heat to tint 
the meringue a pale amber shade. 

SWEET-POTATO PIE 

13^2 cupfuls sifted sweet potato teaspoonful mace 

3 tablespoonfuls Crisco 3^ teaspoonful cinnamon 
Y2 cupful sugar 34 cupful cracker crumbs 

cupful molasses 2 egg yolks, beaten light 

3^ teaspoonful salt 2 egg whites, beaten light 

2 cupfuls rich milk 

The potatoes are cooked and pressed through a ricer or sieve; add the other 
ingredients; mix thoroughly; bake in a plate lined with Crisco pastry as for a cus- 
tard pie. 

RHUBARB PIE 

23^2 cupfuls sliced rhubarb 3^ teaspoonful salt 

1 cupful sugar 2 tablespoonfuls orange marmalade, or 
3 tablespoonfuls rice flour H lemon, grated rind and juice 

Pour boiling water over the rhubarb and bring quickly to the boiling point. 
Drain and press out all the liquid. Mix the sugar, flour, and salt together; add 
the rhubarb and marmalade or lemon, and mix again. Turn into a plate lined with 
Crisco pastry. Brush the edge of the pastry with cold water; set above the rhu- 
barb strips of pastry half an inch wide, pressing them at the ends upon the edge of 
pastry. Let the strips of pastry extend across the pie in opposite directions to make 
small diamond-shaped openings. Brush the strips with cold water, dredge with 
sugar, and bake about 25 minutes. 

SOUR-CREAM PIE 

2 egg yolks, beaten light 34 teaspoonful lemon extract 

% cupful sugar 34 teaspoonful ground cinnamon 

1 cupful sour cream 34 teaspoonful ground cloves 
3^2 cupful seeded raisins 2 egg whites, beaten light 

2 tablespoonfuls barley flour 4 tablespoonfuls sugar 

Beat part of the sugar into the yolks and part into the cream; beat the two 
together; beat in the flour, extract, and spices, and turn into a plate lined with 
Crisco pastry as for a custard pie. Bake till firm in the center. Beat the whites; 
gradually beat in the sugar and spread over the pie. Bake in a very moderate oven 
about ten minutes. 

59 

Use level measurements 
for all ingredients 



STRAWBERRY SHORTCAKE 



13^ cupfuls barley flour 

4 teaspoonfuls baking powder 

Y2 cupful rice or potato flour 

teaspoonful salt 
}4 cupful Crisco 



1 cupful milk (about) 
butter 

2 baskets strawberries 

13^2 cupfuls granulated sugar 
whipped cream 



sugar 



Sift together the flour, baking powder and salt; with two knives or the tips of 
the fingers work in the Crisco, then use milk as needed to mix to a soft dough. 
With a spoon spread the dough in two well-Criscoed cake pans. Bake about fifteen 
minutes. Turn one cake on a large chop plate, spread the bottom with butter, 
cover with strawberries mixed with the sugar, set the second cake above the ber- 
ries, spread this with butter and berries. Serve with or without cream. This 
recipe may be used for fresh raspberries, blackberries or peaches or for canned 
apricots. To prepare the strawberries, hull, wash and drain them. Cut the 
berries in halves, mix with the sugar (more sugar may be needed), and let stand 
half an hour or longer. Use only part of the prepared berries on the cake; crush 
the rest and use as sauce. Sift confectioners sugar over the top of the finished 
cake. 



60 



BLUEBERRY PIE WITH MERINGUE 



Line a pie plate with Crisco pastry, building up the edge as for a custard pie. 
Beat two egg yolks; add two cupfuls of canned blueberries and a tablespoonful 
of lemon juice. Mix together two-thirds a cupful of sugar, three tablespoonfuls of 
barley flour or two tablespoonfuls of cornstarch, and one-fourth a teaspoonful of salt; 
combine the two mixtures and turn into the prepared plate. Bake about half an 
hour. Beat the whites of two eggs light; gradually beat in four tablespoonfuls of 
sugar and spread over the pie. Let bake in a very moderate oven about 15 minutes. 



Line a pie plate with Crisco pastry; slice into it apples to fill very high and round- 
ing in the center; add one tablespoonful of cold water and a scant half teaspoonful 
of salt. Lay the upper crust, in which slits have been cut, over the apples and trim 
the edge even with the under crust. Do not press the edges of the crusts together. 
Bake about half an hour. Run a thin-pointed knife between the two crusts at the 
edge, entirely around the pie. Lift the upper crust, set it upside down on a plate. 
To the apple add a grating of nutmeg, a scant two-thirds a cupful of maple sugar, 
and half a teaspoonful of salt. Mix all together through the apple without dis- 
turbing the crust. Set the upper crust in place and serve as soon as possible. 



With scissors, cut ofF all imperfections, bits of core, etc., from half a pound of 
dried apples, cover with cold water and let stand a few minutes. Wash and drain, 
then cover again with cold water to remain overnight. Cook tender in the same 
water; let cool slightly. Put as many of the apples as are needed into a plate lined 
with Crisco pastry, sprinkle on nearly a cupful of sugar, half a teaspoonful of salt, 
and a grating of nutmeg. Set the upper crust in place and bake about 25 minutes. 



Take about a pint of the cooked apples; add three-fourths a cupful of molasses, 
half a teaspoonful of salt, and a teaspoonful of cinnamon; mix lightly and turn into 
the plate lined with Crisco pastry. Finish as above. 



Line a pie plate with Crisco pastry; prepare about a pint of stoned cherries. 
Mix two tablespoonfuls of potato flour, one cupful of sugar, and half a teaspoonful 
of salt and mix through the cherries and juice; dot with a teaspoonful of butter, 
brush the edge with cold water and set a second piece of pastry over the cherries, 
pressing the edges together. Bake about half an hour. 



Pour boiling water over the rhubarb; cover, let stand five minutes, then drain; 
add the raisins seeded and cut in halves, the sugar, cracker crumbs, and salt; mix 
and turn into a plate lined with Crisco pastry. Finish with an upper crust. Let 
bake in a moderate oven about 45 minutes. 



MOTHER'S APPLE PIE 



DRIED-APPLE PIE 



DRIED-APPLE PIE NO. 2 



CHERRY PIE 




61 



Use level measurements 
for all ingredients 



CUSTARD PIE 



pastry 
4 eggs 

% cupful sugar 



3^ teaspoonful salt 
2}/2 cupfuls rich milk 
nutmeg 



Trim the sheet of paste to extend beyond the plate three-fourths an inch on all 
sides, roll over the paste to meet the edge of the plate. Flute this double fold 
of paste with the thumb and finger and press each fluting down upon the edge 
of the plate. In setting the paste on the plate, press out all air from below. Beat 
the eggs, add the sugar and salt and beat again, add the milk, mix thoroughly 
and turn into the prepared plate. Set to cook in a hot oven, lowering the heat 
after a few minutes that the custard be not over-cooked. When puffy and firm the 
pie is baked. Grate a little nutmeg over the top and chill before serving. For 
plain pastry see page 54. 



62 



LEMON-WHEY PIE 



Crisco pastry x /i teaspoonful salt 

1 cupful whey or buttermilk 2 egg yolks 

3 tablespoonfuls cornstarch 1 tablespoonful Crisco, creamed 

% cupful maple syrup 1 lemon, juice and grated rind 

Heat the whey or milk in a double boiler. Whey is abundant after making 
cottage cheese. With buttermilk use one spoonful less of cornstarch. Mix the 
cornstarch to a smooth paste with the maple syrup; stir and cook in the hot liquid 
until the mixture thickens; cover and let cook, stirring occasionally, 20 minutes; 
beat the salt and yolks into the Crisco and stir with the lemon rind and juice into 
the hot mixture; let cook until the egg is set. Any variety of pastry may be used. 
Line the plate with the paste; fill it with the lemon-whey mixture; cover with the 
meringue and let bake in a very slow oven about 20 minutes. 

MERINGUE FOR LEMON-WHEY PIE 

2 egg whites, beaten very light 4 tablespoonfuls granulated sugar 
Beat the egg whites very light; gradually beat in the sugar; after the meringue 

is spread in place, dredge it with about a tablespoonful of granulated sugar. 

LEMON PIE WITH TWO CRUSTS 

Crisco pastry 1 cupful boiling water 

2 tablespoonfuls flour 3^2 cupful molasses 

3^2 cupful sugar 1 large lemon 

teaspoonful salt 1 egg, beaten light 

Mix and sift together the flour, sugar, and salt, then stir and cook in the boiling 
water until thickened slightly and smooth; add the molasses, the grated yellow 
rind of the lemon, and the pulp freed of seeds, chopped very fine. Bake between 
two crusts about 30 minutes. 



ENGLISH PINEAPPLE PIE 

Drain and heat the juice from a two-pound can of sliced pineapple. Mix three- 
fourths a cupful of sugar with two tablespoonfuls of cornstarch and stir into the 
hot juice. Continue to stir until the mixture thickens, then let cook over hot water 
about ten minutes. Beat the yolks of two eggs and stir through the mixture; add 
one-third a teaspoonful of salt and five slices of pineapple cut into bits. Have 
ready a Crisco pastry shell (baked over an inverted plate) and fill it with the mix- 
ture. Beat the whites of two eggs very stiff, gradually beat in one-fourth a cupful 
of sugar, and spread over the filling. Bake in a very moderate oven about ten 
minutes. 

GREEN CURRANT PIE 

Crisco pastry 1 cupful sugar, generous 

23^ cupfuls large green currants Yi teaspoonful salt 

2 crackers, rolled fine 1 teaspoonful butter, in bits 

a grating of nutmeg, if desired 
Mix all the ingredients for the filling and turn into a plate lined with Crisco 
pastry; cover with an upper layer of pastry. Bake about 35 minutes. A green 
currant pie was one of the delicacies of the later colonial tables. 

63 

Use level measurements 
for all ingredients 



FIG PIE 



Cut fine three-fourths a pound of fresh or dried figs; add a cupful and a half of 
boiling water, and let cook about half an hour, or until the skins are tender. Beat 
the yolks of two eggs; add two tablespoonfuls of sugar, and beat again with a few 
grains of salt; stir into the figs and let cook until the egg is set, stirring meanwhile. 
Turn into a plate lined with cooked Crisco pastry. Beat the whites of two eggs 
very light; gradually beat in four tablespoonfuls of sugar and spread over the pie. 
Dredge with granulated sugar. Let cook in a very slow oven about 20 minutes. 



GOOSEBERRY PIE 

Line a pie plate with Crisco pastry; fill plate with stemmed-and-tailed goose- 
berries; mix a cupful of sugar with two tablespoonfuls of flour and a scant half 
teaspoonful of salt and spread over the berries; grate on a little nutmeg if desired; 
brush the edge of the paste with cold water and set a round of Crisco pastry with 
slits in the center above the fruit; trim if needed, and press the two edges together; 
bake about 45 minutes. 

GREEN TOMATO PIE 

Crisco pastry 2 tablespoonfuls cider vinegar 

2 cupfuls green tomatoes J/2 teaspoonful salt 

3 tablespoonfuls melted Crisco J^2 teaspoonful cinnamon 
}/<l cupful brown sugar 34 teaspoonful cloves 

Y2 cupful raisins, chopped 34 teaspoonful mace 

Chop the tomatoes, cover with boiling water, and let boil quickly; drain at once, 
add the other ingredients, and mix thoroughly. Bake between two crusts. 



FIG PIE WITH TWO CRUSTS 

Crisco pastry Y2 lemon, rind and juice 

3^2 pound figs fscant) % cupful sugar 

34 pound raisins 1 egg, beaten light 

y 2 teaspoonful salt 

Cover the figs with boiling water and let cook until the skins are tender; chop 
the figs and raisins; add the other ingredients and mix thoroughly; bake between 
two layers of Crisco pastry about 25 minutes. 



ALMOND STRIPS 

Roll Crisco pastry as for lining a pie plate; cut in strips two inches wide and four 
inches long; set them on a baking sheet, brush over with the white of an egg, slightly 
beaten, and sprinkle with thin-sliced almonds and granulated sugar mixed with a 
little cinnamon. Bake to a delicate amber shade. 



PASTRY HEARTS 

Roll Crisco pastry into a very thin rectangular sheet spread with jelly and roll 
firm like a jelly roll; cut in one-fourth inch slices; with the fingers draw them to a 
point at one end and press them in at the other end to give them the shape of a 
heart; brush over with egg white, beaten slightly; dredge with granulated sugar 
and bake to an amber shade. 

64 

Use level measurements 
for all ingredients 



STRAWBERRY TARTS 



Bake Crisco pastry over small inverted tins. Set the tins for baking on a tin 
sheet to keep the edges from the oven. Prick the pastry with a fork, that it may 
rise evenly. When baked, slip from the tins and invert. Fill the open space with 
strawberry preserves or any variety of marmalade; sprinkle the edge of the pre- 
serve next the pastry with a narrow line of shredded cocoanut or chopped almonds. 

STRAWBERRY TARTS NO. 2 

Roll the Crisco pastry into a thin sheet and cut out rounds about three and 
one-half inches in diameter; pipe chou paste on the edge of each round; bake till 
done. When ready to serve, reheat and fill with strawberries cooked in the same 
weight of sugar. 

LEMON TARTS 

Crisco pastry 1 egg, beaten light 

1 lemon, rind and juice teaspoonful salt 

1 cupful sugar Yi cupful fine sponge cake crumbs 

Mix the lemon juice and grated rind, the sugar, egg, and salt, then mix in the 
cake crumbs. Line small fluted " patty pans" with Crisco pastry; fill with the mix- 
ture and bake until firm. The filling is enough for about six tarts. 

BARLEY-AND-POTATO PASTRY 

1 cupful barley flour 1 cupful cold mashed potatoes 

Y2 teaspoonful baking powder Y cupful Crisco 

% teaspoonful salt cold water as needed 

Mix and sift together the flour, baking powder, and salt; press the potatoes 
again through the ricer to lighten them, mix with the flour, and cut the Crisco into 
both; add the water carefully and mix to a paste. 

MELBA TARTS 

Roll Crisco pastry into a sheet as for pies (page 54), cut out rounds between 
three and four inches in diameter. Pipe chou paste (page 56) on the edge of each. 
Bake in a quick oven until done (about 20 minutes). Set half a canned apricot, 
round side up, in the center of each tart. To a cupful of syrup from the can, add 
one-fourth a cupful of sugar and let boil three or four minutes; in this dissolve half 
a tablespoonful of granulated gelatine softened in two tablespoonfuls of cold water. 
Stir over ice and water until beginning to set, then spread over the apricots to 
coat them completely. 

BANANA BOATS 

Roll Crisco pastry in a thin sheet; cut in pieces to fit over small "brownie" tins 
when inverted; prick the paste in several places with a fork; bake till done; melt 
a glass of currant or other fruit jelly in a little boiling water; heat and let cook until 
a smooth, thick syrup; in this scald bananas, peeled, scraped, and cut in thin slices; 
set in the bottom of the Crisco pastry shells, with slices, one overlapping another, 
lengthwise of the shells. To a cupful of the melted jelly, add half a tablespoonful 
of gelatine softened in cold water; when chilled a little pour over the bananas to 
coat them completely. 

65 

Use level measurements 
for all ingredients 



APPLE DUMPLINGS 



Roll Crisco pastry into a sheet as for pies and cut into rounds large enough to 
enclose an apple. Have read}' cored-and-pared apples, cooked in a cup, each, of 
sugar and water until tender, but not broken, and then cooled. Watch the apples 
while cooking, turning them often that they keep their shape. Set an apple on a 
round of the paste and enclose it securely. A small (two inches in diameter) round 
of paste with lower edge wet in cold water may be pressed over the place where 
the paste comes together at the top. Set the prepared apples in a baking pan. 
Brush over with cold water and dredge on a little granulated sugar. Let bake 
until the crust is done. Serve with the syrup in which the apples were cooked, 
or sugar and milk. 



Roll Crisco pastry into a thin sheet and use in covering the outside of inverted 
tart or brownie tins. Prick the paste all over and set the tins on a baking sheet. 
Bake about ten minutes. Slide the pastry from the tins. Beat the yolk of an 
egg and very gradually beat into it half a teaspoonful of beef extract; use to brush 
over the cases, both inside and outside, and return to the oven to set the mixture. 
Chill thoroughly. Select small eggs; poach an egg for each case; trim to fit the cases 
and let chill. Dissolve half a tablespoonful of gelatine, softened in cold water, in a 
cupful of clarified chicken broth. When the mixture is cold and begins to stiffen, 
use it to coat the eggs completely. Set them in the cases; chop some of the chicken 
jelly fine, and set it where the egg and case meet. Serve very cold as a first course 
at luncheon or dinner. 



Scald the milk in a double boiler; mix the cornstarch with the honey or syrup and 
stir into the hot milk; stir until the mixture thickens; cover and let cook, stir- 
ring occasionally, 15 minutes; add the yolk beaten light, and let cook until the egg 
thickens; add the other ingredients and when again hot, turn into a well-baked 
crust; cover with a meringue made with the white of the egg and two tablespoonf uls 
of sugar. Let bake in a very moderate oven about ten minutes. 



Roll the pastry into a thin rectangular sheet, and cut into two pieces of same 
size and shape. Lay one piece of pastry on a baking sheet. Cream the Crisco; 
beat in the eggs, salt, paprika, and cheese. Spread this over the pastry; cover with 
the second piece of pastry; score with a knife in strips one inch wide and about three 
inches long; brush over with beaten egg; bake about 15 minutes. Cut into strips 
at the scoring. Serve at once or reheat before serving. 



EGGS A LA ST. JACQUES 




(1 cupful flour, 34 cupful Crisco) 
2 tablespoonfuls Crisco 
1 egg white 



Crisco pastry 




66 



Use level measurements 
for all ingredients 



COTTAGE CHEESE PIE 



Crisco pastry 2 eggs, beaten light 

l}/2 cupfuls cottage cheese 2 tablespoonfuls thick cream 

1 cupful fine-chopped raisins 2 tablespoonfuls melted Crisco 

Y2 cupful honey 1 lemon, grated rind and juice 

Line a plate with pastry as for a custard pie. Press the cheese through a ricer; 
add the other ingredients and mix thoroughly; turn into the pastry-lined plate and 
let bake until the mixture thickens slightly. The oven should be of good heat at 
first to bake the pastry, then lower the heat, that the mixture be not over-cooked. 
Sugar may be used in place of the honey. 



COTTAGE CHEESE PIE NO. 2 

Omit the raisins, otherwise prepare and bake the pie as above. When taken 
from the oven spread a thin layer of strawberry or other preserves or jam above 
the cheese mixture. The edge may be sprinkled with cocoanut, if desired. 



CHEESE STRAWS 

Crisco pastry few grains salt 

grated cheese few grains paprika 

Roll Crisco pastry into a thin rectangular sheet; sprinkle one half with the cheese, 
salt, and paprika; fold the other half of the paste over the cheese; again sprinkle 
half of the paste with cheese, salt, and paprika, and fold over it the other half 
of the paste; pat the paste with the rolling pin, lightly; cut into strips of same 
length and width. Bake in a moderate oven to a light amber shade. 



CHEESE CAKES 

Crisco pastry 1 lemon 

2 eggs cupful Crisco 

1 cupful sugar teaspoonful salt 

Line small tins or patty pans with Crisco pastry. Beat the egg yolks; gradually 
beat in part of the sugar and the grated rind of the lemon. Heat the juice of the 
lemon, the rest of the sugar, and the Crisco with the salt, in a double boiler; when 
hot, stir and cook the lemon mixture in it until thickened slightly; fold in the white 
of one egg beaten light; stir and cook until the egg white is set, then let cool a little 
and turn into the pastry-lined tins to fill them to three-fourths their height. Bake 
about 15 minutes; brush them over with egg whites, beaten slightly; dredge with 
granulated sugar and return to the oven to "set" the glaze. 



CHERRIES WITH CRUSTS 

Cut rings from slices of bread, half an inch thick; soak these in egg yolk, beaten 
and diluted with milk or cream and mixed with sugar and a grating of orange peel. 
Egg-and-crumb, using macaroon crumbs, and, lastly, bread crumbs; saute in hot 
Crisco; cover with marmalade and sprinkle with chopped almonds. Dress crown- 
shaped, one overlapping another, with stewed cherries in the center. Thicken the 
cherry syrup with cornstarch or arrowroot for a sauce. 



67 

Use level measurements 
for all ingredients 



EMILY'S WHITE CAKE 

% cupful Crisco 3 teaspoonfuls baking powder 

cupfuls sugar 1 teaspoonful salt 

2 cupfuls wheat flour 1 cupful water 

}/2 cupful rice flour 1 teaspoonful flavoring 

whites of 3 eggs 

Cream Crisco. Add sugar slowly and cream together. Sift dry ingredients 
and add alternately with the liquid. Add flavoring, beat mixture thoroughly and 
last fold in stiffly beaten whites of eggs. Prepare layer-cake tins by greasing 
them with a mixture of Crisco and flour. Pour in cake mixture; put in mod- 
erate oven, allow to rise for five minutes, increase heat to bake; at the end of fif- 
teen minutes, reduce heat to allow cake to shrink from the pan. Entire time for 
baking twenty minutes. — Kate B. Vaughn. 

CHOCOLATE FROSTING 

1 cupful granulated sugar 6 squares chocolate 

1 cupful boiling water confectioner's sugar as needed 

1 teaspoonful vanilla extract 
Melt the sugar in the boiling water, cover and let boil three or four minutes, 
add the chocolate broken in pieces and let melt over boiling water, then beat 
in the sugar, sifted, and the extract. Use sugar to make the frosting of a con- 
sistency to spread and not run from the cake. If it becomes too stiff before it 
is spread, add boiling water or syrup, a few drops at a time. 

THINGS TO REMEMBER IN CONNECTION WITH THESE 

RECIPES 

When cake is not a success, it is not the fault of the Crisco. Either too much 
was used, the oven heat not perfectly controlled or some important ingredient was 
used in the wrong proportion. Crisco should be creamed with the sugar more 
thoroughly than butter, as Crisco contains no moisture to dissolve the sugar. 



68 



ROLLED OATS AND CORN FLOUR DROP COOKIES 

^ cupful Crisco 



3^2 teaspoonful salt 
3^2 teaspoonful nutmeg 
3^2 teaspoonful cloves 

1 cupful corn flour 

2 cupfuls rolled oats 
3^ cupful ground peanuts 

1 teaspoonful vanilla 
Cream the Crisco; add the liquid and the sifted dry ingredients. Then add the 
rolled oats, the peanuts, and the vanilla. Drop the mixture by spoonfuls on a 
Criscoed pan; press each cookie into shape with a fork wet in cold water, and bake 
them in a moderate oven. 



cupful molasses 
J£ cupful dark corn syrup 
% cupful sour milk 
% teaspoonful soda 
1 teaspoonful cinnamon 



3^2 cupful Crisco 
1 cupful sugar 



BARLEY FLOUR COOKIES 

1 beaten egg 
3^2 cupful sour milk 
34 teaspoonful soda 
Cream the Crisco, beat in the sugar, egg, milk and soda. 

Sift 134 cupfuls barley flour and 134 cupfuls white flour with 3 level teaspoonfuls 
baking powder. Beat well with first mixture. Add 1 teaspoonful vanilla and 2 
teaspoonfuls shredded cocoanut. Drop in small rounds on Criscoed cookie tins 
and bake in hot oven 10 minutes. 



POTATO COOKIES 



3 tablespoonfuls Crisco 
% cupful sugar 
1 egg, well beaten 
1 cupful riced potato 
1 cupful barley flour 



% teaspoonful salt 

1 cupful wheat flour, or 

3^2 cupful rice flour 

3 teaspoonfuls baking powder 

grating of lemon rind or nutmeg 



Cream the Crisco; gradually beat in the sugar, the egg, potato, and flour sifted 
with the salt and baking powder. Mix to a dough; more flour may be needed. 
Roll into a thin sheet and cut into rounds. Bake about 15 minutes on a Criscoed 
baking sheet. 

PLAIN, SOFT MOLASSES COOKIES 

2 tablespoonfuls Crisco 3^ teaspoonful ginger 

2 tablespoonfuls boiling water 1 teaspoonful sifted soda 

% cupful molasses 134 cupfuls barley flour 

3^ teaspoonful salt J/2 cupful corn flour 

Melt the Crisco in the boiling water; add the other liquid ingredients and sift 
in the dry ingredients. Mix to a soft dough, adding more flour if necessary. Roll 
half an inch thick and cut in rounds. Bake in a moderate oven. Or, leave out one 
or two tablespoonfuls of the flour and drop from a teaspoon. Shape into rounds; 
dredge with sugar and bake. 

69 

Use level measurements 
for all ingredie?its 



CHOCOLATE CAKE, MARSHMALLOW FROSTING 

Y2 cupful Crisco 2 cupfuls barley or oat flour 

1Y cupfuls sifted brown sugar Y cupful rice or corn flour 

2 egg yolks, beaten light Y2 teaspoonful cinnamon 

4 ounces chocolate, melted Y teaspoonful cloves 

Y cupful sifted brown sugar Yl teaspoonful salt 

Y cupful boiling water 1 teaspoonful soda 

Y cupful sour milk 1 teaspoonful baking powder 

2 egg whites, beaten very light 

Cream the Crisco; beat half the first quantity of sugar into the Crisco, the other 
half into the yolks, then beat the two together. Melt the chocolate (over boil- 
ing water), add the half cupful of brown sugar and boiling water and stir until well 
mixed, then add to the first mixture with the sour milk; add the flour sifted with 
the spices, salt, soda and baking powder and, lastly, beat in the whites of eggs. 
Bake in three layer-cake pans; put together and cover the outside with 

MARSHMALLOW FROSTING 

1 cupful honey, or 3 egg whites, beaten very light 

\Y cupfuls granulated sugar Y pound fresh marshmallows 

Y cupful boiling water Y% teaspoonful vanilla extract 

Melt the sugar in the boiling water; wash down the inside of the saucepan, cover 
and let boil three minutes; uncover and let. boil until a little of the syrup dropped 
into cold water may be gathered in a soft ball (240 degrees F.). Pour the syrup 
in a fine stream on the egg whites, beating constantly meanwhile; beat until some- 
what cooled, add the marshmallows, each cut in quarters, and the flavoring, and 
use as above. With the honey, omit the water. 



70 



SOFT MOLASSES COOKIES 



1 cupful Crisco 
1 cupful brown sugar 
cupfuls molasses 
1 egg, beaten light 
1 cupful thick sour milk 
1 tablespoonful lime water 



1 cupful wheat flour 

2 cupfuls barley flour 
2 teaspoonfuls soda 

1 tablespoonful cinnamon 
1 tablespoonful ginger 
1 teaspoonful salt 



Cream the Crisco; gradually beat in the sugar (rolled and sifted if necessary), 
add the molasses, egg and milk, and stir in the dry ingredients sifted together. 
More flour will be needed; add enough to make a dough that may be rolled out; 
cut into thick rounds and bake in well-Criscoed tins in a quick oven. To keep the 
cookies soft add no more flour than is needed for shaping. By chilling the mix- 
ture overnight less flour will be needed in handling the cookies. To make half 
the recipe use the whole of a small egg or take either the white or the yolk of a 
larger egg. 

HONEY COOKIES 



3^2 cupful Crisco 

% cupful granulated sugar 

3^2 cupful honey 

grated rind 1 lemon 

1 egg and 1 yolk 

2 cupfuls barley flour 



1 cupful or more wheat flour 
4 teaspoonfuls baking powder 
1 teaspoonful salt 
chopped almonds (about 12) 
1 egg white and granulated sugar 
(for glazing) 



Beat the Crisco to a cream and gradually beat in the sugar and the honey; add 
the lemon rind, the egg and yolk beaten together and the flour sifted with the bak- 
ing powder and salt and mix to a dough that may be kneaded. More flour may 
be required. Knead a portion of the dough on a floured board, roll into a thin 
sheet and cut into rounds; rub over a baking pan with Crisco, set the cookies in 
place, brush them with the egg white reserved for the purpose and slightly beaten, 
then sprinkle with the chopped nuts, dredge with sugar and bake to an amber 
color. - 



DATE COOKIES 

3^2 cupful Crisco 1 cupful wheat flour 

% cupful sugar 1 cupful barley flour 

1 egg, beaten light 3^ cupful rice or corn flour 

grated rind 1 lemon or orange 3 teaspoonfuls baking powder 

Y2 cupful milk Yi teaspoonful salt 

3^2 pound dates 

2 tablespoonfuls sugar 

Cream the Crisco and gradually beat in the sugar; add the egg and grated rind. 
Sift together the flour, baking powder and salt and add to the first mixture, alter- 
nately, with the milk. Chill the dough if convenient. More flour may be needed. 
The cookies should not spread in baking. Take the dough on a floured board a 
little at a time, knead slightly, roll thin and cut in rounds. Lift half the rounds 
to a baking sheet, spread with the stoned dates cooked with the sugar and chopped; 
brush the edge with water, cover with the other half of the cakes, pressing the 
edges together closely, dredge with granulated sugar. Bake in a moderate oven. 
Figs or canned pineapple (grated) may be used in place of the dates. 

71 

Use level measurements 
for all ingredients 



CORN MEAL AND ROLLED OATS COOKIES 



1 cupful corn meal Y2 cupful Crisco 

1 cupful rolled oats 1 teaspoonful soda 

1 cuDful molasses 1 cupful buckwheat flour 

1 teaspoonful salt Yi teaspoonful nutmeg 

1 cupful sour milk 34 teaspoonful ginger 

Heat the corn meal, the rolled oats, the molasses, the salt, and the milk together, 
stirring the mixture constantly until it becomes a thick paste. Remove it from the 
fire and add the Crisco and the sifted soda, flour, and spices. Allow the mixture to 
stand until it is cold. Roll it thin, cut it with a small cutter, and bake the cookies 
in a moderately hot oven. 

COCOANUT DROP COOKIES 

Y cupful Crisco Y teaspoonful salt 

1 cupful maple syrup 1 cupful buckwheat flour 

Y cupful sour milk Y cupful corn flour 
34 teaspoonful soda Y cupful cocoanut 

1 teaspoonful baking powder 1 teaspoonful vanilla 

Cream the Crisco, add the syrup, and then the milk and the sifted dry ingredi- 
ents. Add the cocoanut and the vanilla last. Let the mixture stand for 20 minutes 
before baking, since it thickens on standing. Drop it by spoonfuls on a Criscoed 
tin. Bake the cookies in a rather quick oven until they are a light brown. When 
fresh they taste somewhat like macaroons. 

ROLLED OATS AND BUCKWHEAT DROP COOKIES 

Y cupful Crisco 2 cupfuls buckwheat flour 

Y cupful molasses Y teaspoonful, each, of nutmeg and 

Y cupful maple syrup cloves 

Y cupful sour milk 1 teaspoonful cinnamon 

1 teaspoonful soda 2 cupfuls rolled oats 
3^2 teaspoonful salt 1 teaspoonful vanilla 

Y2 cupful raisins 

Cream the fat; add the liquids and the dry ingredients, which have been sifted 
together. Then add the rolled oats, the vanilla, and the raisins. Drop the mix- 
ture by spoonfuls on Criscoed pans, and bake it in a moderate oven. 

CHOCOLATE COOKIES 

3^2 cupful Crisco 2 tablespoonfuls milk 

Yi cupful sugar 2 cupfuls rye or barley flour 

3^2 cupful maple or corn syrup Y teaspoonful soda 

2 ounces chocolate, melted Y teaspoonful cinnamon 
1 egg, well beaten 3^2 teaspoonful salt 

Cream the Crisco and beat in the other ingredients in the order enumerated, 
mixing and sifting the soda, cinnamon, and salt with the flour. Chill the dough in 
the refrigerator; roll and cut in small cakes. Bake in a moderate oven. 

72 

Use level measurements 
for all- ingredients 



BARLEY MAPLE COOKIES 

1 cupful barley flour 1 egg, beaten light 

34 cupful cornstarch cupful maple syrup 

1 teaspoonful cinnamon 34 cupful brown sugar 

34 teaspoonful salt 3 tablespoonfuls melted Crisco 

lYl teaspoonfuls baking powder 2 tablespoonfuls sour milk 

34 teaspoonful soda 3^2 cupful chopped nuts or raisins 

Mix and sift together the dry ingredients. To the egg add the other liquid 
ingredients and stir into the dry ingredients. Add the nuts or fruit, mixed with a 
little flour, last. Drop by spoonfuls on Criscoed tins. Bake in moderate oven. If 
not stiff enough to hold the shape, add a little more flour. 

OATMEAL FRUIT COOKIES 

J4 cupful Crisco x /2 cupful milk 

cupful sugar 2 cupfuls rolled oats 

1 cupful chopped raisins, dates, 2 cupfuls barley flour 

or figs 1 teaspoonful salt 

1 egg, beaten light % teaspoonful soda 

2 ounces chocolate, melted 2 teaspoonfuls cinnamon 

Cream the Crisco; beat in the sugar and fruit; add the egg, the chocolate, milk, 
oats, and flour sifted with the other ingredients. Drop with a teaspoon on a Cris- 
coed baking sheet and shape into smooth rounds. Bake in a moderate oven. An 
additional spoonful of milk may be needed. The recipe makes about 36 cookies. 

PEANUT FLOUR DROP COOKIES 

4 tablespoonfuls Crisco V/2 cupfuls barley flour 

1 egg, beaten light 1 teaspoonful salt 

% cupful sugar 4 teaspoonfuls baking powder 

1J/2 cupfuls peanut flour 1 tablespoonful lime water 

2 tablespoonfuls milk 

Beat half of the sugar into the Crisco and the other half into the egg and beat the 
two together. Add the flour sifted with the salt and baking powder, and the lime 
water. If too stiff to shape, add the milk. Drop on Criscoed tins and shape with 
a teaspoon. Bake about 10 minutes. 

BUCKWHEAT COOKIES 

Y2 cupful Crisco grating orange rind, or 

1 cupful sugar 34 teaspoonful mace 

2 eggs, beaten light 13^2 cupfuls buckwheat flour 

1 teaspoonful baking powder 

Mix in the order enumerated, knead slightly, roll and cut in shapes. Bake in 
a quick oven. A little sugar dredged on the cakes before baking improves the 
appearance, but is an unnecessary addition. 

RASPBERRY JAM JUMBLES 

Roll the dough for rich buckwheat cookies into a sheet, cut part of it into rounds, 
and then cut an equal number of rings; set the rounds in a Criscoed baking pan; 
spread them with raspberry jam and set the rings above; brush over the top of the 
rings with white of egg, beaten slightly, sprinkle with cocoanut and granulated 
sugar and bake till done. 

73 

Use level measurements 
for all ingredients 



BARLEY HERMITS 

y% cupful Crisco 34 cupful corn flour 

Y cupful sugar Yi teaspoonful soda 
% cupful seeded raisins, chopped Y2 teaspoonful salt 

1 egg, beaten light 3^2 teaspoonful cinnamon 
Yi cupful molasses 3^2 teaspoonful ginger 

2 cupfuls barley flour Y teaspoonful clove 

Cream the Crisco, beat in the sugar, raisins, egg, molasses, and flour sifted with 
the soda, salt, and spices. Add more flour if needed. Knead slightly and roll 
into a sheet, cut into rounds; bake in a quick oven. 

OATMEAL DROP CAKES 

Y cupful Crisco 1 egg and 1 yolk 

Y2 cupful sugar 34 cupful sweet milk 

Yi cupful raisins 1 cupful barley flour 

Y cupful nut meats 34 teaspoonful soda 
1 cupful rolled oats Y2 teaspoonful salt 

Cream the Crisco, beat in the sugar, the raisins and the nut meats chopped 
together and the rolled oats; beat the egg and yolk, add the milk, and stir into 
the first mixture, alternately, with the barley flour mixed and sifted thoroughly 
with the soda and salt. Drop by teaspoonfuls onto a Criscoed pan, allowing one 
and one-half inches between each cake, make smooth and bake in a quick oven. 

POTATO CAKE 

1 cupful Crisco 1 cupful fine-chopped nuts 

1 teaspoonful salt grated rind 1 lemon 

cupfuls sugar 1 cupful wheat flour 

3 egg yolks, beaten light % cupful rice flour 

1 cupful riced potato 3 teaspoonfuls baking powder 

1 cupful sweet chocolate grated 3 egg whites, beaten light 

Cream the Crisco and salt; gradually beat in the sugar, egg yolks, riced potato, 
chocolate, nuts, and lemon rind; add the flour sifted with the baking powder, and, 
lastly, the whites. Bake in three layer-cake pans, well-Criscoed, about 15 minutes. 
Put the layers together with fruit jelly and cover the outside with 

MOCHA FROSTING 

54 cupful Crisco 2 cupfuls confectioners' sugar 

Y teaspoonful salt strong black coffee 

Cream the Crisco with the salt; gradually beat in the sugar, then, drop by drop, 
coffee to tint and flavor as desired. 

DELICATE MUFFINS 

4 tablespoonfuls Crisco 1 cupful oat or barley flour 
34 cupful sugar Y cupful (generous) rice flour 
1 egg, beaten light 4 teaspoonfuls baking powder 
Y± cupful milk Y2 teaspoonful salt 

Cream the Crisco, gradually beat in the sugar and the egg; add the milk, alter- 
nately, with the flour, baking powder, and salt sifted together. Bake about 25 
minutes in a hot well-Criscoed iron muffin pan. 

74 

Use level measurements 
{or all ingredients 




ORANGE GOLD CAKE 



34 cupful Crisco 

}/2 cupful sugar 

4 egg yolks 

grated rind 1 orange 

}i teaspoonful salt 

34 cupful milk 

}/2 cupful sifted wheat flour 

34 cupful corn or potato flour 



2 teaspoonfuls baking powder 

FROSTING 

1 cupful sugar 

34 cupful boiling water 

2 egg whites 

Y2 teaspoonful orange extract 
34 teaspoonful almond extract 



Cream the Crisco; beat in the sugar, the yolks, beaten light, the grated rind 
and salt, and, alternately, the milk and the flour sifted with the baking powder. 
Bake in a round Criscoed pan (seven inches in diameter) about twenty minutes. 
When the cake is cold, invert it and cover the surface with the frosting. Melt the 
sugar in the water, wash down the inside of the pan, cover and let cook three or 
four minutes, then uncover and let cook until a soft ball may be formed when the 
syrup is tested in cold water. Pour, in a fine stream, on the whites of eggs beaten 
very light, beating constantly meanwhile; continue to beat until cold, add the 
flavoring and use as above. 



75 



GINGERBREAD (barley flour, rice flour) 

Y cupful Crisco Y cupful rice flour 
Y2 cupful sugar Y teaspoonful salt 

Y cupful molasses 1 tablespoonful ginger 

2 ounces chocolate, melted 1 teaspoonful cinnamon 

1 cupful thick sour milk Y teaspoonful cloves 

\Y cupfuls barley flour 1 teaspoonful soda 

1 teaspoonful baking powder 

Cream the Crisco; beat in the sugar, molasses, chocolate, and milk; add the other 
ingredients, sifted together; bake in a shallow Criscoed pan. 

GINGERSNAPS 

1 cupful Crisco 1 tablespoonful ginger 

1 cupful molasses Y teaspoonful salt 

1 cupful brown sugar 1 teaspoonful soda 

1 egg, beaten light 23^2 cupfuls barley or oat flour 

Put the Crisco, molasses and sugar over the fire to melt the Crisco and sugar, 
then let boil about six minutes after boiling begins. When cooled somewhat 
(lukewarm) add the egg, with the ginger, salt, soda, and flour sifted together; stir 
to a dough, adding wheat flour as required. Knead on a board, roll into a thin 
sheet, cut into rounds and bake in a moderate oven. Let the first three ingre- 
dients boil until a little of the mixture dropped into cold water may be gathered into 
a soft ball. 

COFFEE GINGERBREAD 

¥2 cupful Crisco 1Y cupfuls oat or barley flour 

Y cupful sugar Y cupful rice or corn flour 
1 egg, beaten light 1 teaspoonful soda 

3^2 cupful molasses 1 teaspoonful ginger 

Y cupful strong coffee Y teaspoonful salt 
Y2 teaspoonful cinnamon Y teaspoonful clove 

Mix in the usual manner, adding the coffee, alternately, with the flour sifted 
with the spices, soda, and salt. Bake in a shallow pan. When convenient, it may 
be finished with 

TIME-CONSERVATION FROSTING 

Put Y% a cupful of sugar, 3 tablespoonfuls of water, and 1 white of egg in a small 
double boiler over water at the boiling point. Beat with a Dover egg beater exactly 
seven minutes. Flavor to taste and spread over the gingerbread. This frosting is 
always a success. 

LEMON NUT CAKE 

Y cupful Crisco Y cupful rice flour 

1Y cupfuls sugar 3 teaspoonfuls baking powder 

4 egg yolks, beaten light Y teaspoonful salt 

1 cupful water 4 egg whites 

2 cupfuls wheat flour Y teaspoonful lemon extract 

Mix in the usual manner. Bake in a large shallow pan about 30 minutes. When 
the batter is in the pan, sprinkle over the top half a cupful of chopped nuts and 
three tablespoonfuls of granulated sugar; one teaspoonful of cinnamon may be 
added with the sugar if desired. To serve, cut in cubes. 

76 

Use level measurements 
for all ingredients 



* 



JELLY ROLL 

2 eggs, beaten light 1% cupfuls potato flour 

1 cupful granulated sugar ±3^> teaspoonfuls baking powder 

grated rind 1 lemon teaspoonful salt , 

}/i cupful hot water currant jelly 

1 tablespoonful Crisco confectioner's sugar 

Gradually beat the sugar into the eggs, add the grated rind, the Crisco melted 
in the hot water and the flour sifted with the baking powder and salt. Beat 
all together thoroughly and turn into a shallow pan lined with a well-Criscoed 
paper. Bake about eighteen minutes, turn at once onto a clean cloth, trim off 
the crisp edges on the four sides, spread with jelly and roll over and over, keep- 
ing the cloth between the fingers and the cake. Roll the roll of cake in the cloth. 
When ready to serve, sift confectioner's sugar over the top of the cake. One cupful 
barley or oat flour or 3^ cupful rice or corn flour may be used in this recipe. 



77 



FRUIT COCOA CAKES 

3^2 cupful Crisco 5 level tablespoonfuls barley flour, or 

1 cupful sifted brown sugar 3 tablespoonfuls rice or corn flour 

34 cupful cocoa 1 teaspoonful cinnamon 

1 cupful dried fruit 34 teaspoonful clove 

3 eggs, beaten light 3^ teaspoonful salt 

3^2 cupful water 3 teaspoonfuls baking powder 

1 cupful wheat flour 

Beat the Crisco to a cream; gradually beat in the cocoa, then the fruit. Use 
currants, raisins, or citron, or a mixture of them. Raisins should be seeded, and 
if large, cut in two or three pieces, each. Add the beaten eggs, and, alternately, 
the water and dry ingredients (sifted together). Bake in one dozen small tins. 
Cover with frosting made of maple syrup or brown sugar. 

CHOCOLATE ALMOND FILLING 

2 squares chocolate 1 cupful milk 
34 cupful almond paste 34 cupful sugar 

2 egg yolks, beaten light 

Heat the chocolate, almond paste, and milk in a double ! boiler; gradually beat the 
sugar into the beaten yolks; stir the sugar and yolks in the hot mixture until the 
whole is smooth and thickened; remove from the fire and beat until cold. 

FRANGIPANE CREAM 

1 cupful scalded milk 3 tablespoonfuls crushed macaroons 

% cupful granulated sugar 1 tablespoonful maraschino cher- 

cupful flour ries, chopped 

34 teaspoonful salt % teaspoonful vanilla extract 

3 egg yolks, beaten light 34 teaspoonful lemon or orange ex- 
1 tablespoonful butter tract 

Mix and sift the sugar, flour, and salt together; stir and cook in the hot milk 
until smooth and thick. Cover and let cook 20 minutes, stirring occasionally; 
beat in the yolks, first diluting them with a little of the hot mixture; let cook two 
or three minutes; add the butter, macaroons, and cherries, and, when cooled some- 
what, the extract. 

STRAWBERRY AND CREAM FILLING FOR SPONGE 

LAYER CAKE 

1 cupful heavy cream juice Yi lemon 

J4 cupful strawberry preserves 
Beat the cream and lemon juice till firm; fold in the strawberry preserves. 

STRAWBERRY AND CREAM FILLING NO. 2 

1 cupful heavy cream 1 egg white, beaten light 

}/% cupful sugar % cupful strawberries 

}/2 teaspoonful vanilla or orange extract 

Beat the cream firm; beat in the sugar; fold in the egg white, the strawberries, 
crushed, and the flavoring. 

78 

Use level measurements 
for all ingredients 



FRENCH CRULLERS NO. 1 

34 cupful Crisco 1 cupful barley flour 

Yi cupful and 2 tablespoonfuls water 2 tablespoonfuls corn flour 

34 teaspoonful salt 4 eggs 

(For directions as to mixing and frying see below) 

FRENCH CRULLERS NO. 2 

34 cupful Crisco 1 tablespoonful sugar 

1 cupful boiling water Yi cupful barley flour 
Yi teaspoonful salt 34 cupful corn flour 

3 eggs 

Melt the Crisco in the water; add the salt, and, when the liquid boils, stir in 
the flour and continue to cook and stir until the mixture forms a smooth, thick 
paste; turn into a bowl and beat in the eggs, one at a time, beating in each egg very 
thoroughly. Drop by the teaspoonful into hot Crisco and fry as any doughnuts. 
Drain on soft paper and sprinkle with powdered sugar. These crullers should be 
made smaller than when wheat flour (which expands more) is used. If made too 
large the hollow center will be lacking. 

EASY CAKE 

2 whole eggs 23^ teaspoonfuls baking powder 
2 extra egg yolks Yl teaspoonful salt 

Y% cupful sugar Yl cupful milk 

1 cupful wheat flour }/& cupful melted Crisco 

Y cupful rice flour Y2 teaspoonful lemon extract 

Beat the eggs all together until very light, and gradually beat in the sugar. Mix 
and sift together the flour, baking powder, and salt; add to the first mixture, alter- 
nately, with the milk, then add the Crisco and extract. Bake in a shallow pan. 
Cover with 

CORN SYRUP ICING 

1 tablespoonful corn syrup sifted confectioner's sugar 

4 tablespoonfuls boiling water Y2 teaspoonful vanilla extract 

Add the boiling water to the syrup and beat in the sugar one-fourth a cupful 
at a time, beating hard between each addition; the frosting should be thickened by 
beating as well as by the sugar. 

CHOCOLATE BROWNIES 

Y2 cupful Crisco Yi cupful wheat flour 

% cupful granulated sugar Yl cupful barley flour 

2 squares melted chocolate 34 teaspoonful cinnamon 

2 eggs, beaten light 34 teaspoonful almond extract 

Y2 teaspoonful salt 1 teaspoonful vanilla extract 

1 cupful blanched almonds 

Cream the Crisco and gradually beat in the sugar; beat in the chocolate, eggs, 
and salt; mix and sift together the flour and cinnamon and add to the first mixture 
with the extract. Have ready the almonds cut in pieces and browned in the oven; 
beat them into the mixture. Drop on buttered sheets with a teaspoon. Bake 
about 10 minutes. 

79 

Use level measurements 
for all ingredients 



ATLANTICS 



1 egg yolk 

3^ cupful Crisco, melted 
Y2 cupful molasses 
}/2 cupful boiling water 
1 teaspoonful soda 
1 tablespoonful ginger 

FROSTING 

% cupful sugar 12 fresh marshmallows 

4 tablespoonfuls boiling water 1 teaspoonful vanilla 

1 egg white cocoanut if desired 

Beat the egg yolk and add it to the Crisco, molasses, and water; sift the soda, 
ginger, salt and flour into the first ingredients and mix thoroughly; let chill in 
the refrigerator, then roll into a sheet and cut into rounds. Bake in a moderate 
oven. More flour may be needed. The cakes should not spread in cooking 
but should be as soft as possible. For the frosting dissolve the sugar in the boil- 
ing water; with the tips of the fingers, wet repeatedly in cold water, wash down 
the sides of the pan, cover and let the syrup boil three minutes, uncover and let 
boil until when, tested in cold water, a soft ball may be formed. With a ther- 
mometer cook to 238° or 240° F. Pour the syrup in a fine stream on the white 
of egg beaten dry, beating constantly meanwhile. When all the syrup has been 
added to the egg, add the marshmallows, beat with a spoon until melted, then 
beat with an egg beater until very light, adding the vanilla meanwhile, then spread 
on the top of the cakes. Cocoanut may be added if desired. 

The recipes for Date Cookies and Gingersnaps, also illustrated, can be found 
on pages 71, 72. 



Y2 teaspoonful salt 

V/2 cupfuls sifted wheat flour 

(about) 
1 cupful barley flour, or 
]/2 cupful corn flour 



80 



COFFEE ECLAIRS 



Make the eclairs by the recipe given on page 56. When baked, cut open on 
one side and insert in each a generous teaspoonful of coffee filling. Spread the 
smooth side with frosting made by stirring sifted confectioner's sugar into one- 
fourth a cupful of black coffee. 

COFFEE FILLING FOR ECLAIRS 

l}/2 cupfuls black coffee Y cupful sugar 

}/2 cupful cream 34 teaspoonful salt 

34 cupful cornstarch 2 egg yolks 

34 cupful sugar 

Scald the coffee and cream; mix and sift together the cornstarch, sugar, and 
salt, and stir into the hot coffee. Continue to stir until the mixture thickens; cover 
and let cook 15 minutes, stirring occasionally; beat the yolks, add the sugar and 
beat again, then stir and cook in the hot mixture three or four minutes, or until 
the egg is cooked. Use when cold. 



PEACH SURPRISE 

4 egg yolks 34 teaspoonful salt 

1 cupful sugar 4 egg whites 

2 tablespoonfuls lemon juice 1 cupful corn flour 
grated rind Y2 lemon 10 to 12 peaches 

1 cupful confectioner's sugar 

Beat the yolks till thick; gradually beat in the sugar, the lemon juice, rind, and 
salt; fold in half the whites, beaten very light, half of the flour, the rest of the whites, 
and flour. Bake in an ungreased pan about 50 minutes in a very moderate oven, 
increasing the heat slightly at the last of the baking. Cut out the center of the 
cake to make a hollow case; pare and slice the peaches, mix with the sugar, and use 
to fill the case. Trim the piece taken out to make a thin sheet and set this above 
the peaches. Serve with thin cream. This cake may be made with oat flour or 
potato flour. A cupful of oat flour or a generous half cupful of potato flour will 
be required. With potato flour, five eggs and half a cupful of flour give better 
results. 

FIG LAYER CAKE 

Y cupful Crisco ]/ 2 teaspoonful salt 

Y% cupful sugar 4 egg whites, beaten light 

4 egg yolks, well beaten 

3^ cupful milk 34 teaspoonful almond extract 

1 cupful wheat flour Y2 teaspoonful vanilla extract 
Y2 cupful rice flour y 2 pound figs 

2 teaspoonfuls baking powder 

Cream the Crisco; beat in the sugar and egg yolks; then add, alternately, the 
milk and flour sifted with the baking powder and salt; lastly, fold in the flavoring 
and egg whites. Bake in layer-cake pans. Cook the figs in boiling water until 
the skins are tender and the liquid is evaporated. Chop fine and let cook a moment 
with two tablespoonfuls sugar. Use between the layers. Fruit jelly makes a good 
filling for the layers. 

81 

Use level measurements 
for all ingredients 



BOSTON CREAM PIE 



cupful Crisco 
1 egg yolk 

1 cupful granulated sugar (scant) 

1 cupful sweet milk 

2 cupfuls wheat flour, or 



3 teaspoonfuls baking powder 
Y2 teaspoonful salt 
1 egg white, beaten light 



1 cupful barley flour 
1 cupful wheat flour 



Cream the Crisco; beat the egg yolk very light, beat half of the sugar into each, 
then beat the two together; add the milk, alternately, with the flour sifted with 
the salt and baking powder and, lastly, add the egg white. Bake in two layers; 
put together with chocolate cream filling and sift powdered sugar over the top. 
One-half cupful corn flour may replace the barley flour. 



Stir the flour and cold milk to a smooth paste, then stir and cook in the hot 
milk until smooth and thick. Melt the chocolate over hot water; add the sugar 
and a little of the hot mixture; stir until smooth, then beat into the rest of the 
hot mixture. Cover and let cook ten minutes. Beat the egg and yolk; add 
the salt and sugar and stir into the hot mixture; let cook until the egg is "set;" 
let cool a little, add the vanilla and use. 



CHOCOLATE FILLING 



x /l cupful flour or 



cupful sugar 
1 egg and 1 yolk 




cupful cold milk 

1 cupful scalded milk 

2 ounces chocolate 




82 



COFFEE FILLING 



1 cupful strong black coffee 4 tablespoonfuls flour 

2 tablespoonfuls thick cream 2 egg yolks, beaten light 
Yl cupful granulated sugar 2 tablespoonfuls sugar 

2 tablespoonfuls cornstarch, or }/£ teaspoonful salt 

Scald the coffee in a double boiler; add the cream and stir in the sugar, mixed 
and sifted with the cornstarch or flour; continue to stir until the mixture thickens, 
then cover and let cook, stirring occasionally, 15 minutes. Mix the two tablespoon- 
fuls of sugar and the salt with the beaten yolks and beat into the hot mixture; let 
cook about two minutes or until the egg is set. 



CHOCOLATE FILLING 

3 ounces, or squares, chocolate 1 egg yolk 

cupful granulated sugar 3 tablespoonfuls sugar 

3 tablespoonfuls milk teaspoonful salt 

Yi teaspoonful vanilla extract 

Heat the chocolate, sugar, and milk in a double boiler; beat the yolk, add the 
three tablespoonfuls of sugar and the salt, and beat again; mix and dilute with a 
little of the hot mixture; turn into the boiler and cook, stirring constantly, until 
the mixture is smooth and the egg is set. Let cool a little; add the vanilla and use. 

HONEY CREAM FILLING 

Yl cupful honey 1 egg white 

1 tablespoonful corn syrup (red 1 cupful thick cream 

label) }/l teaspoonful lemon extract 

Put the honey, corn syrup, and egg white into a small double boiler; have the 
water below boiling rapidly; beat with a Dover egg beater seven minutes; beat 
occasionally until cold; fold in the cream, beaten firm, and the extract. 

WHIPPED CREAM AND PRUNE FILLING 

1 cupful heavy cream x /i pound cooked prunes 

4 tablespoonfuls prune syrup 10 marshmallows 

3 tablespoonfuls granulated sugar Y2 teaspoonful orange extract 

The prune syrup should be quite thick; add it to the cream, with the sugar, and 
beat until firm; cut the prunes and marshmallows in small pieces and gently fold 
into the cream with the extract. 

ORANGE FILLING 

2 tablespoonfuls butter juice and grated rind 1 orange 
2 tablespoonfuls flour 1 cupful sugar 

2 egg yolks, beaten light 

Cream the butter and into it cream the flour. Heat the juice and grated rind of 
the orange and the sugar in a double boiler; stir and cook the butter and flour in 
the liquid until it thickens; cover and let cook, stirring occasionally, 15 minutes; 
beat in the egg yolks. 

83 

Use level measurements 
for all ingredients 



LEMON QUEEN CAKES 



¥2 cupful Crisco 1 cupful wheat flour 

}/2 lemon, grated rind 3 tablespoonfuls corn flour 

yg cupful granulated sugar 34 teaspoonful soda 

4 egg yolks 3^2 teaspoonful salt 

2 tablespoonfuls lemon juice 4 egg whites, beaten light 

Cream the Crisco with the grated lemon rind; gradually beat in the sugar, the 
yolks, beaten light, and the lemon juice; beat in the flour, sifted with the soda and 
salt; beat in the egg whites. Bake in cup-cake tins about 25 minutes. Fifteen tins 
will be needed. For a change, before baking, set a piece of orange rind, from the 
marmalade jar, on the top of the dough in each tin; sprinkle with granulated sugar. 

CHOCOLATE CAKE 

2 squares chocolate 3^ cupful milk 

2 egg yolks 1 cupful barley flour 
}/2 cupful milk 3^ cupful rice flour 

1 cupful sugar y% teaspoonful salt 

3 tablespoonfuls melted Crisco 1 teaspoonful soda 

Melt the chocolate in a double boiler; add the yolks and milk, and stir and cook 
until smooth. Remove from the fire and add the other ingredients; beat until 
smooth. Bake in two la3^ers. Put the layers together and cover the top with a 
boiled frosting flavored with vanilla. 



CHOCOLATE CAKE 

34 cupful Crisco 2 squares chocolate, melted 

34 teaspoonful salt 2 cupfuls barley flour 

3 tablespoonfuls brown sugar 4 teaspoonfuls baking powder 

]/2 cupful maple syrup 3^ cupful milk 

2 egg yolks, beaten light 2 egg whites, beaten very light 

Mix in the usual manner, in the order enumerated. Bake in a shallow pan. 



CREAM CAKES IN SURPRISE 

Bake the recipe for sponge jelly roll in small, round, deep tins (cup or queen cake 
tins). Cut out a piece from the top of each cake to leave an edge all around the top 
of the cake of one-third an inch; remove the center of each cake to form a cup. 
In the bottom of the cup set a spoonful of fruit jelly or strawberry preserves. Above 
this set whipped cream; trim the piece of cake taken out to make a cover one-fourth 
an inch thick; set in place and chill before serving. 

STRAWBERRY SHORTCAKE NO. 2 

Bake cake made by the recipe for jelly roll (page 77) in two small layer-cake 
pans. Hull, wash, drain, and cut in halves one basket of strawberries; mix them 
with one cupful of sugar and let stand while the cake is baking. Use between and 
above the layers. 

84 

Use level measurements 
for all ingredients 



CROQUINS (rice flour, almond paste) 

3 tablespoonfuls Crisco 34 cupful chopped almonds 
34 cupful sugar cupful wheat flour 

}A cupful grated almond paste 3 tablespoonfuls rice flour 

4 egg yolks, beaten light % teaspoonful soda 

1 tablespoonful sweet milk 3^2 teaspoonful salt 

Cream the Crisco; beat in the sugar, almond paste, egg yolks, milk, and almonds. 
Sift the other ingredients together and stir into the first mixture. Set aside in a 
cool place two or three hours. Using as little flour as possible, roll into a sheet one- 
third an inch thick. Cut into rounds or squares. Brush over with egg white, 
slightly beaten; sprinkle with sugar and chopped almonds. Bake in a moderate 
oven to a straw color. 

CRISCO MACAROONS 

2 egg yolks, hard-cooked 34 teaspoonful cinnamon 
J/2 cupful Crisco 1 cupful wheat flour 

}/2 teaspoonful salt }/§ cupful rice flour 

3^2 cupful sugar 

34 cupful blanched almonds 1 egg white 

grated rind 1 lemon 1 tablespoonful granulated sugar 

Drop the egg yolks into boiling water and keep the water hot, but not boiling, till 
the yolks are firm throughout. Cream the Crisco; add the yolks, pressed through 
a sieve, and beat in thoroughly; gradually beat in the sugar, the almonds, and the 
spices mixed and sifted with the flour. Break the dough into pieces the size of a 
hickory nut, roll into balls in the hands, and press on a Criscoed baking pan into 
flat rounds the size and shape of a macaroon. Brush over with slightly-beaten 
egg whites, dredge with sugar, and bake to an amber shade. This will make thirty 
macaroons. 

APPLE CAKE 

3^ cupful Crisco 3^ cupful milk 

% cupful sugar 1 cupful pastry flour 

grated rind 1 lemon % cupful white corn flour 

2 eggs, beaten light 3 teaspoonfuls baking powder 

3^2 teaspoonful salt 

Cream the Crisco, beat in the sugar and grated rind, the eggs, and, alternately, 
the milk and the flour sifted with the baking powder and salt. Bake in layer 
pans. Put the layers together with apple filling and sift confectioner's sugar on 
top, very lightly. 

APPLE FILLING 

1 large apple, grated 1 egg, beaten light 

juice 1 lemon 1 tablespoonful Crisco 

54 cupful sugar 34 teaspoonful salt 

Heat the apple, lemon juice and part of the sugar in a double boiler; add the 
rest of the sugar to the egg and stir into the hot mixture; continue to stir until 
the mixture thickens, then beat in the Crisco and salt; let chill a little and it is 
ready to use. 

85 

Use level measurements 
for all ingredients 




BLUEBERRY PUDDING 

Line a pudding dish with slices of stale bread spread lightly with Crisco, and 
sprinkled with a few grains of salt; fill the dish with blueberries mixed with a little 
sugar. Cover the berries with slices of bread spread on both sides with Crisco, 
and sprinkled with salt. Cover the dish, set it in a pan of hot water, and let bake 
about an hour in a moderate oven. Remove the cover to brown the pudding. 
Serve hot, with hard sauce or sugar and rich milk. 



OATMEAL 

4 oatmeal crackers 

2 tablespoonfuls Crisco 

3^2 teaspoonful salt 



CRACKER PUDDING 

2 egg yolks 

3 tablespoonfuls sugar 
2 cupfuls milk 



MERINGUE 

2 egg whites 4 tablespoonfuls sugar, honey or maple syrup 

Crush the crackers fine; add the other ingredients and bake in a Criscoed dish 
until firm in the center (about 30 minutes). Spread a little fruit jelly over the top 
of the pudding. Beat the whites very light; gradually beat in the sugar and spread 
over the jelly. Let cook in a very moderate oven about 12 minutes. The meringue 
should not brown till the last of the cooking, and then very delicately. 



POOR MAN'S RICE PUDDING 

3^ cupful rice 3^ teaspoonful salt 

3^ cupful sugar 1 quart milk 

1 tablespoonful Crisco 1 cupful raisins 

3^2 teaspoonful grated nutmeg 
Blanch or wash the rice; mix with the other ingredients except the nutmeg. 
Let bake in a very moderate oven an hour and a half or longer. Stir each ten min- 
utes during the first hour of cooking. Add more milk as needed. The pudding is 
just right when each grain of rice is tender, but not broken, and is surrounded with 
creamy milk thickened by slow cooking. Grate the nutmeg over the top on remov- 
ing the pudding from the oven. Best when halfway cold. By using more Crisco, 
the pudding is good if made of skimmed milk. 

OATMEAL DATE PUDDING 

23^2 cupfuls boiling water 1 cupful rolled oats 

1 tablespoonful Crisco 3^2 cupful maple syrup 

3^2 teaspoonful salt 1 cupful dates, cut in small pieces 

1 egg, beaten light 

Have the water boiling rapidly directly over the fire; stir in the Crisco, salt, 
and oats, and continue to stir while cooking, rapidly, five minutes. Cook over 
boiling water one hour; add the syrup, dates, and beaten egg. Bake in a Criscoed 
baking dish, in a moderate oven, about 30 minutes. 

86 

Use level measurements 
for all ingredients 



SAVARIN 

1 cake compressed yeast 4 eggs 

cupful lukewarm water 1 dozen blanched almonds 

1% cupfuls rye flour 

Y 2 cupful wheat flour apricot sauce 

Y 2 teaspoonful salt y± can apricots 

1 tablespoonful sugar \y 2 cup f u l s sugar 

Y% cupful and 2 tablespoonfuls 
Crisco 

Crumble the yeast cake into the water and stir in enough of the flour to make 
a dough; knead the little ball of dough until smooth and elastic; cut half through 
the ball of dough in both directions and drop it, into a bowl of lukewarm water; 
set the bowl in a warm place that the yeast may work. Put the salt, sugar, Crisco 
and two of the eggs into the rest of the flour and beat with the hand until smooth, 
then add the other two eggs, one at a time; beat in the first egg thoroughly before 
the last one is added. By this time the ball of dough should be floating on the 
water, light and porous as a " sponge;*' with a skimmer (to take no water) lift the 
sponge to the Crisco-egg mixture and again beat until very smooth. Have ready 
a "Turk's head" mold, holding one quart, rubbed over with Crisco and the Crisco 
sprinkled with the almonds, chopped fine; turn in the mixture, let stand in a warm 
place until the mold is filled to nearly half an inch of the top. Bake about half 
an hour. Have ready the apricots pressed through a sieve (use apricots and syr- 
up) ; add the sugar and let boil about six minutes. Turn the hot Savarin upon 
a serving dish and over it pour the hot sauce; baste the cake with the sauce until 
the sauce is largely absorbed, then serve as a dessert dish. It may be eaten cold 
but is better hot. In the country where this dessert originated, rye flour was 
always used, and the half cup of wheat flour may be replaced by the same meas- 
ure of rye. 



87 



STEAMED CHOCOLATE PUDDING 

3^2 cupful Crisco % cupful soft, sifted bread crumbs 

% cupful sugar % cupful barley flour 

3 ounces melted chocolate 3^ teaspoonful salt 

1 cupful chopped raisins 2 teaspoonfuls baking powder 

2 eggs, beaten light % cupful milk 

Cream the Crisco; beat in the sugar, melted chocolate, raisins, eggs, and crumbs; 
add the flour, sifted with the salt and baking powder, alternately, with the milk. 
Turn into a well-Criscoed mold, steam two hours. Serve with 

CRISCO HARD SAUCE 

Y2 cupful Crisco 1 teaspoonful vanilla, or 

V/% cupfuls confectioner's sugar 3^2 teaspoonful grated nutmeg, or 

3^2 teaspoonful salt both 
Cream the Crisco and gradually beat in the other ingredients. 

CHOCOLATE COTTAGE PUDDING 

cupful Crisco % cupful milk 

3^2 cupful sugar 1 cupful barley flour 

2 ounces melted chocolate 34 cupful rice flour 

1 egg, beaten light 2 3^2 teaspoonfuls baking powder 

3^2 teaspoonful salt 

Cream the butter; gradually beat in the sugar, chocolate, and egg; add the milk, 
alternately, with the dry ingredients sifted together. Bake in a muffin pan or in 
a shallow biscuit pan. Serve with 

CHOCOLATE SAUCE 

% cupful sugar 1 cupful boiling water 

2 teaspoonfuls cornstarch 34 cupful cocoa 

34 teaspoonful salt 3^ teaspoonful vanilla 

Sift the sugar, cornstarch, and salt into a saucepan; add the boiling water and 
stir until the whole is boiling; let boil ten minutes; add the cocoa; let boil one minute, 
then cool a little; add the vanilla and it is ready to use. 

DRIED-APPLE OR PEACH COBBLER 

13^2 cupfuls dried apples or 3^ cupful sugar 

peaches 1 teaspoonful cinnamon or nutmeg 

Remove imperfections and parts of core, if present, from each slice of apple. 
Wash carefully, drain, cover with cold water, and let soak overnight. Cook in 
the same water until the fruit is tender and the water is evaporated. Turn the 
apple into a baking dish; sprinkle on the sugar and spice; cover with a crust made 
as follows. Bake until well browned. Serve hot with sugar and milk. 

CRUST FOR DRIED-FRUIT COBBLER 

1 cupful barley or oat flour 2}A teaspoonfuls baking powder 

2 tablespoonfuls rice flour 2 tablespoonfuls Crisco 
3^ teaspoonful salt 3^ cupful milk or water 

Mix and sift flour with salt and baking powder; cut in the Crisco, mix with a 
knife to a soft dough; spread with spoon or knife over the fruit. 

88 

Use level measurements 
{or all ingredients 



CORN MEAL SOUFFLE 



1 cupful thin corn meal mush 4 egg yolks 

¥ teaspoonful salt 34 cupful sugar 

2 tablespoonfuls Crisco 4 egg whites, beaten very light 

The mush should be very thoroughly cooked; add the salt, Crisco, and eggs, 
beaten and beaten again with the sugar, and fold in the whites. Bake in a Cris- 
coed baking dish set in a pan of boiling water about 25 minutes. Serve hot with 



CREAMY SAUCE 

1 cupful sugar 1 egg white, beaten light 

¥ cupful water 1 cupful thin cream, scalded 

¥i teaspoonful vanilla extract 

Cook the sugar and water to the thread stage; pour on the egg white, beating 
meanwhile; beat in the cream and vanilla. Serve hot. 



MOCK INDIAN PUDDING 

Spread any variety of bread, cut in slices, with Crisco, and sprinkle on a little salt; 
pile the slices together and cut the whole into half-inch cubes. There should be two 
cupfuls (heaped) of cubes. Put the prepared bread in a baking dish; pour over it 
one quart of milk mixed with one cupful of molasses, a tablespoonful of ginger, 
and half a teaspoonful of salt. Mix thoroughly. Bake two or three hours in a very 
slow oven. The pudding should whey, or present a liquid in the bottom of the dish. 
Serve with milk and sugar. 



BAKED INDIAN PUDDING 

2 cupfuls milk, scalded 2 tablespoonfuls Crisco 

4 tablespoonfuls corn meal ¥ teaspoonful salt 

1 cupful cold water 1 teaspoonful cinnamon 

1 cupful molasses 1 teaspoonful ginger 

2 eggs ¥ cupful cold milk 

Stir the corn meal, mixed with the cold water, into the hot milk and continue to 
stir until the mixture thickens; add all the other ingredients except the cold milk, 
mix thoroughly and turn into a Criscoed baking dish. Bake half an hour; turn 
on the cold milk and let bake without stirring two hours. The oven should be 
very moderate. Good with ice cream, hard sauce, sugar, and milk. 



STEAMED BLUEBERRY PUDDING 

¥ cupful Crisco 4 teaspoonfuls baking powder 

¥2 cupful sugar ¥ teaspoonful salt 

2 egg yolks ¥ cupful milk 

\¥i cupfuls barley or oat flour 2 egg whites 

¥2 cupful rice flour 1 cupful blueberries 

Cream the Crisco; beat in the sugar and yolks; add the flour with the baking 
powder and salt, alternately, with the milk; beat in the whites and berries. Steam 
in a Criscoed mold one hour and a half. Serve hot with blueberries stewed with a 
little sugar. 

89 

Use level measure merits 
for all ingredients 



CORN CAKE PUDDING 



1 cupful corn cake crumbs }/i teaspoonful cinnamon 

}/2 teaspoonful salt 3^ cupful molasses 

3^2 teaspoonful ginger 1 egg, beaten light 

2 cupfuls sweet milk 
Mix all the ingredients (the crumbs should be fine). Let bake in a very moderate 
oven until firm in the center. Serve, cooled slightly, with hard sauce, or cream 
from the top of the milk bottle, and sugar. 



PLUM PUDDING CROQUETTES 

2 cupfuls milk 1 egg 

3^3 cupful citron, cut fine 1 egg yolk 

3^$ cupful seeded raisins 2 tablespoonfuls sugar 

34 cupful currants 34 teaspoonful mace 

2 tablespoonfuls orange rind from 1 teaspoonful vanilla 

marmalade jar 

\Yi cupfuls soft bread crumbs 1 egg 

2 tablespoonfuls cornstarch 4 tablespoonfuls milk 

2 tablespoonfuls sugar fine soft crumbs 

34 teaspoonful salt 

Put the milk, citron, raisins, currants, and orange rind in a double boiler over 
the fire, and let cook about ten minutes; add the crumbs, and stir in the cornstarch 
mixed and sifted with the sugar and salt; continue to cook, and stir until the mix- 
ture thickens, then cover and let cook 20 minutes; add the eggs, beaten and mixed 
with the sugar and mace, and let cook until the egg is set; add the vanilla and turn 
on a Criscoed plate. When cool, shape into croquettes. Roll in fine crumbs, then 
cover with the egg beaten and mixed with the milk, and again roll in crumbs; fry 
in Crisco; drain on soft paper. Serve hot with any pudding sauce. 

RICE CAKES 

Blanch or wash three-fourths a cupful of rice; return to the fire with about three 
cupfuls of skimmed milk and three-fourths a teaspoonful of salt; let cook until the 
rice is tender and the milk is absorbed. When cooled a little, shape with the hands 
wet in cold water into flat, round cakes; pat in corn meal and saute in a little hot 
Crisco until well colored on one side; turn to brown the other side. Serve with a 
spoonful of jam or marmalade on the top of each cake. Maple syrup, honey, or 
sugar may replace the preserve. 



ENGLISH PUDDING 

34 cupful Crisco 1 cupful barley flour 

}/2 cupful stoned raisins 3^ cupful rice flour 

cut in halves 3^2 teaspoonful soda 

3^ cupful molasses 34 teaspoonful cloves 

J/2 cupful milk 3^ teaspoonful mace 

}/2 teaspoonful salt 

Cream the Crisco; beat in the raisins and molasses; add the milk, alternately, 
with the flour sifted with the soda, spices, and salt; steam in a Criscoed mold about 
three hours. Serve hot with hard sauce. 

90 

Use level measurements 
for all ingredients 



CRAB MEAT SALAD 



To the recipe for cooked salad dressing, add a little more mustard and paprika. 
Set the crab meat on a bed of crisp lettuce hearts, and serve the dressing in a sep- 
arate bowl. 

TOMATOES STUFFED WITH CABBAGE AND 

PEPPERS 

Remove the skin from choice ripe tomatoes, cut out a piece around the stem 
end and remove the seeds; turn upside down and let chill. Cut a new cabbage 
in very fine shreds. Also shred a green or red sweet pepper. Chill each separately 
in ice water. Dry on a cloth and mix with either Crisco mayonnaise or cooked 
dressing. Use enough dressing to hold the shreds together in a creamy state. 
Season the inside of the tomatoes with salt and pepper and fill with the mixture. 
Serve on a bed of garden cress. 

STUFFED CUCUMBER SALAD 

2 cucumbers 1 branch parsley 

1 tomato 2 olives 

slice onion 3^ CU P (about) mayonnaise dress- 
1 stalk (white) celery ing with Crisco 

Cut the ends from the cucumbers, pare them, cut them in halves lengthwise, 
and remove the seeds. Set them aside in ice-water an hour or longer. Chop the 
solid part of the tomato, the onion, celery, parsley, and olives; mix with the dress- 
ing, and use to fill the cucumbers. Serve the cucumbers on a bed of garden or 
water cress. 

MAYONNAISE DRESSING WITH CRISCO 

1 cupful Crisco, unmelted 1 teaspoonful salt 

2 egg yolks, beaten light 34 teaspoonful paprika 

1 teaspoonful mustard 34 teaspoonful black pepper 

4 tablespoonfuls vinegar 

Beat the Crisco to a cream, very gradually beat in the yolks, then the season- 
ings and, lastly, drop by drop, the vinegar. 

CAULIFLOWER SALAD 

1 small head cooked cauliflower 34 cupful cream, beaten firm 

1 head lettuce 3^ teaspoonful curry powder 

1 cupful cooked salad dressing 34 teaspoonful mustard 

Separate the cooked cauliflower into flowerets and trim the stems neatly. When 
making the dressing add the curry powder and a little more mustard than is given 
in the recipe for the dressing. When the dressing is cold, fold in the cream and 
pour over the cauliflower set in the heart leaves of the lettuce. 

91 

Use level measurements 
for all ingredients 



SPINACH SALAD 



Cold cooked spinach for eight 2 tablespoonfuls chopped gherkins 

small molds 1 tablespoonful chopped parsley 

1 cupful Crisco mayonnaise 1 teaspoonful scraped onion pulp 

2 tablespoonfuls chopped olives 1 tablespoonful chopped capers 

The quantity of spinach needed will vary with the condition of the spinach. 
Cook with as little water as possible, drain and chop exceedingly fine. Season with 
salt and pepper. Rub the inside of the molds with Crisco, and into them press the 
spinach. Let stand to chill and become firm. Unmold on lettuce leaves, either 
with or without a slice of cold boiled tongue. The olives, gherkins, parsley and 
capers should be chopped exceedingly fine. Mix these with the onion through the 
dressing. Set a generous teaspoonful of dressing above or around the spinach. 
Young beet greens may be prepared in the same way. 



CHICKEN, RICE, AND CELERY SALAD 

2 cupfuls cubes of chicken salt and paprika if needed 

1 cupful cold boiled rice 1 bunch cress, or \ - f ■ . 

/ • j- • ^\ * i j i > it convenient 



(grains distinct) 1 head lettuce 

1 cupful sliced celery (crisp 13^2 cupfuls Crisco mayonnaise 

heart stalks) (less, without cress or lettuce) 

Mix the chicken, rice, and celery, add salt and pepper if the articles were not 
seasoned during cooking. Mix with enough dressing to hold the ingredients 
together loosely. Less chicken may be used. Shrimps may be used in place of 
chicken. 

EGG SALAD, CRISCO MAYONNAISE 

1 head lettuce 4 to 6 hard-cooked eggs 

about % cupful mayonnaise made with Crisco 

Wash the lettuce leaves under the cold water faucet, let drain, set aside in a 
covered dish to chill and crisp. Cover the eggs with boiling water, let stand, 
covered, on the back of the range, without boiling, 20 minutes. Draw to a hotter 
place and quickly heat to the boiling point. Let boil one minute, remove at once 
from the water, rinse in cold water and chill. Cut the eggs in even slices. Dis- 
pose on the lettuce, carefully dried; pour the dressing over the whole and serve 
at once. 

COOKED SALAD DRESSING 

3 tablespoonfuls Crisco teaspoonful salt 

2 tablespoonfuls flour 1 cupful cold water 

teaspoonful mustard 2 egg yolks, beaten light 

teaspoonful paprika 1 tablespoonful vinegar 

1 tablespoonful lemon juice 

Melt the Crisco; add the flour and seasonings and cook until frothy; add the 
water and stir constantly until boiling; beat the vinegar and lemon juice into 
the yolks, then stir into the hot mixture, and continue to stir and cook without 
boiling until the egg is set. Use when cold either with or without the addition 
of one-fourth a cupful of thick cream beaten very light. The cream is an improve- 
ment. 

92 

Use level measurements 
for all ingredients 



VEGETABLE MACEDOINE SALAD 

1 cupful string beans in half-inch 1 cupful kohl-rabi in half-inch 

slices cubes, or 

1 cupful peas 1 cauliflower separated into 

1 cupful carrots in half-inch cubes small bits 

Season, separately or all together, with three or four tablespoonfuls of oil, one 
or two of vinegar, a teaspoonful of salt, and half a teaspoonful of paprika; let stand 
in a cool place an hour or longer; drain and shape in one mound or in separate 
mounds; set a spoonful of Crisco mayonnaise at the top of each single mound or a 
larger quantity at the top of the large mound. 

LOUIS SALAD 

2 apples crisp inner stalks of celery 
¥2 lemon, juice Crisco mayonnaise 
canned or fresh pineapple 1 head lettuce 

Pare and core the apples, cut in strips about an inch long and one-fourth an 
inch thick and wide, squeeze the lemon juice over the pieces of apple to keep them 
white; cut the pineapple and celery in similar shreds. Mix with enough Crisco 
mayonnaise (page 91) to hold the materials together. Serve in the heart leaves 
of the lettuce carefully washed and dried. 

NUT, GREEN-PEA-AND-POTATO SALAD 

Use pecan nut meats; cut each nut at the grooves to make three lengthwise 
shreds. Cut the potatoes in half-inch cubes. Take equal measures of nuts, peas 
and potatoes, mix with cooked salad dressing made with Crisco. With a table- 
spoon, take the salad in a round mass and set in heart leaves of lettuce (individual 
portions). Set half a pecan nut meat on the top of each portion. 

TOMATO SALAD 

Peel the tomatoes; cut out the hard piece around the stem, and let chill. When 
ready to serve, cut in slices, and set them on heart leaves of lettuce, carefully 
w ? ashed and dried. Prepare mayonnaise dressing with Crisco (page 91) and beat 
into it two or three tablespoonfuls of grated horseradish, then fold in half a cupful 
of cream whipped very stiff. Serve a generous tablespoonful of dressing on each 
slice of tomato. 

TOMATO SALAD WITH ONION 

Prepare and slice the tomato as before; scrape a tablespoonful of onion juice and 
pulp from an onion cut in halves crosswise, and beat it with a tablespoonful of 
fine-chopped parsley into a cupful of "Mayonnaise Dressing with Crisco" (page 
91). Serve set above the slices of tomato. 

SALMON SALAD 

1 head lettuce 1 cupful green peas 

1 can salmon or 1 lb. fresh sal- 1 cupful Crisco-cooked or mayon- 

mon naise dressing 

Separate the salmon into flakes, and set it carefully into nests of lettuce, on 
individual plates; put a tablespoonful of the cold peas above the fish and the dress- 
ing above the peas. 

93 

Use level measurement, 
fur all ingredients 



BREADS 

PAGE 



Bannock, Oat 27 

Biscuits, Barley-and-Rice-Flour 24 

Biscuits, Barley-and-Wheat-Baking Powder. 24 

Biscuits, Barley, Drop 24 

Biscuits, Barley, Yeast, Liberty 23 

Biscuits, Potato 24 

Biscuits, Rye Meal 23 

Bread, Barley (2 loaves) 14 

Bread, Bran 18 

Bread, Corn 20 

Bread, Corn Meal, One Loaf 16 

Bread, Date, Steamed 16 

Bread, Graham and Barley 14 

Bread, Oatmeal, White 14 

Bread, Rolled Oats 16 

Bread, Potato (2 loaves) 14 

Bread, Raisin, One Loaf 15 

Bread, Rye (2 loaves) 16 

Bread, Virginia Spoon Corn 9 

Breakfast Cake, Prune 29 

Buns, War Time Philadelphia Butter ... 27 

Coffee Cake 17 

Crust, Corn 29 

Crust for Meat Pie 26 

Doughnuts. Barley Nut 29 

Doughnuts, Potato-and-Barley 28 

Fritters, Lenten 29 

Griddlecakes, Buckwheat, Quick 25 

Griddlecakes, Corn Flake 25 

Griddlecakes, Oatmeal 25 

Griddlecakes, Rice, Plain 25 

Griddlecakes, Rice, Wheatless (no milk) . . 25 

Griddlecakes, Sour Milk 26 

Griddlecakes, War Time 26 

Johnnycake 31 

Muffins, Barley-and-Rice 19 

Muffins, Barley Meal 21 

Muffins, Bran 19 

Muffins, Buckwheat 21 

Muffins, Cheese 19 

Muffins, Delicate Corn Meal 19 

Muffins, Michigan 21 

Muffins, Canadian Oat 21 

Muffins, Oatmeal-and-Corn-Meal 23 

Muffins, Oatmeal Mush 19 

Muffins, Cooked Rice (12 muffins) 23 

Muffins, Rye Meal 21 

Muffins, War (no wheat) 23 

Pancakes, Indian, Thick 27 

Pone, Corn, Southern 31 

Pop-Overs, G'raham-and-Barley 22 

Pop-Overs, Rye Meal 21 

Puffs, Rice 24 

Rolls, Parker House iS 

Sandwiches, Conservation, No. 1 18 

Sandwiches, Conservation, No. 2 iS 

Sticks, Barley-and-Corn-Meal 31 

Sticks, Corn Meal 31 

Sticks, Other Corn Meal 31 



PAGE 



Tea Cake, Cooked Rice-and-Corn-Meal . . 27 

Waffles . 30 

Waffles, Barley 26 

Waffles, Rice.' 26 



CAKES 

Atlantics 80 

Brownies, Chocolate 79 

Cake, Apple 85 

Cake, Chocolate 84 

Cake, Chocolate 84 

Cake, Chocolate, Marshmaliow Frosting . . 70 

Cake, Easy 79 

Cake, Emily's White 6S 

Cake, Fig Layer Si 

Cakes, Fruit Cocoa 78 

Cake, Lemon Nut 76 

Cake, Orange Gold 75 

Cake, Potato 74 

Cakes, Cream, in Surprise 84 

Cakes, Lemon Queen S4 

Cakes, Drop, Oatmeal 74 

Cookies, Barley Flour 69 

Cookies, Barley Maple 73 

Cookies, Buckwheat 73 

Cookies, Chocolate 72 

Cookies, Drop, Cocoanut 72 

Cookies, Corn Meal and Rolled Oats. ... 72 

Cookies, Date 71 

Cookies, Honey 71 

Cookies, Oatmeal Fruit 73 

Cookies, Drop, Peanut Flour 73 

Cookies, Plain Soft Molasses 69 

Cookies, Potato 69 

Cookies, Drop, Rolled Oats and Buckwheat . 72 

Cookies, Drop, Rolled Oats and Corn Flour. 69 

Cookies, Soft Molasses 71 

Cream Pie, Boston S2 

Croquins (rice flour, almond paste) .... 85 

Crullers, French, No. 1 79 

Cruilers, French, No. 2 79 

Eclairs, Coffee 81 

Filling, Apple, for Apple Cake 85 

Filling, Chocolate 83 

Filling, Chocolate, Almond 78 

Filling, Chocolate, for Boston Cream Pie . . 82 

Filling, Coffee 83 

Filling, Coffee, for Eclairs Si 

Filling, Honey Cream S3 

Filling, Orange 83 

Filling, Strawberry and Cream, for Sponge 

Layer Cake 78 

Filling, Strawberry and Cream, No. 2 . . . 78 

Filling, Whipped Cream and Prune .... S3 

Frangipane Cream 78 

Frosting, for Atlantics So 

Frosting, Chocolate 68 

Frosting, Mocha, for Potato Cake 74 



PAGE 



Frosting, Time-Conservation, for Coffee 

Gingerbread 76 

Gingerbread (barley flour, rice flour) .... 76 

Gingerbread, Coffee 76 

Gingersnaps 76 

Hermits, Barley 74 

Icing, Corn Syrup, for Easy Cake 79 

Jelly Roll 77 

Jumbles, Raspberry Jam 73 

Macaroons, Crisco 85 

Muffins, Delicate 74 

Peach Surprise 81 

Shortcake, Strawberry 60 

Shortcake, Strawberry, No. 2 84 

CEREALS 

Balls, Farina or Hominy 46 

Boulettes, Hominy 48 

Corn Meai with Cheese 46 

Hominy and Cheese, Scalloped 48 

Mush, Fried Corn Meal 46 

Oatmeal and Peanut Cakes, Baked .... 48 

Oatmeal with Cheese 46 

Oatmeal, Rice or Hominy, Fried 46 

Soy Bean Loaf 48 

CHEESE 

Biscuit, Cheese 32 

Cheese Ramekins 33 

Cream Toast, Corn Bread, with Cheese , . 34 

Croquettes, Cheese 35 

Fondue, Cheese 34 

Fritters, Cheese and Rice 34 

Fritters, Tomato and Cheese 32 

Gnocchi a la Romanie 32 

Rabbit, Tomato 33 

Souffle, Cheese 34 

Souffle, Cheese and Corn Cake 33 

Sauce, Cream (for corn bread toast with 

cheese) 34 

Sauce, Cheese (for rice, onions, asparagus, 

potato, fish) 33 

Timbales, Cheese 33 

EGGS 

Cutlets, Conservation 12 

Eggs, Curried 12 

Eggs, Fried 11 

Eggs, Fried, with Hashed Meat 13 

Eggs, in Cups with Fine Herbs 13 

Eggs, in Nests 11 

Eggs, in Onion Puree 13 

Eggs, Scrambled, with Peas 10 

Eggs, Shirred, with Creamed Asparagus tips . 12 

Eggs, Spanish 10 

Eggs, with Cream and Cheese 10 

Eggs, with Dried Beef 12 

Eggs, with Mushrooms 11 

Omelet, French, with Creamed Asparagus . 11 

Omelet, Potato and Egg 10 

Omelet, Sardine 13 

FISH 

Baked Fish, Parsley and Potatoes 38 

Balls, Finnan Haddie 37 



PA 

Bass, or other fresh water fish, Baked in Milk 

Filets of Fish, Florentine Style 

Filets of Fish, Fried 

Haddock or Cod, Baked with Tomato . . . 

Little Fish Pies 

Little Fish Pies, Cottage Style 

Mackerel, Broiled 

Roe, Shad, Baked 

Sauce, Tomato, for Filets of Fish 

Souffle, Fish and Potato 

Swordfish or Halibut, Saute 



MEATS 

Chicken, Curried 

Chicken, Maryland 

Chicken Pilau 

Croquettes, Chicken 

Croquettes, Conservation 

Cutlets, Lamb, Breaded, Inexpensive . . . . 

Dumplings 

Fowl, How to Cook 

Lamb en Casserole 

Lamb, Fore Quarter, Steamed 

Meat Pie 

Pigeons, Stewed 

Pot Pie, Chicken, with Dumplings . . . . 

Sausage, Oxford 

Shortcakes, Individual, Chicken ...... 

Steak, Planked, Hamburg 

Turkish Pilaf, with Flank of Lamb . . . . 

PASTRY 

Boats, Banana 

Cherries, with Crusts 

Cheese d'Artois 

Cheese Cakes 

Cheese Straws 

Cream, English, for Eclairs 

Dumplings, Apple 

Eclairs, Chocolate (chou paste) 

Eggs a la St Jacques 

Filling, Lemon, for Individual Lemon Pie . 

Frosting, Confectioners' Chocolate 

Hearts, Pastry 

Meringue for Lemon Pie 

Meringue for Lemon-Whey Pie 

Pastry, Barley-and-Potato 

Pastry, Barley and Wheat 

Pastry, Corn-Flour-and-Rice-Flour 

Pastry, Plain 

Pie Crust, Wheatless 

Pie, Blueberry, with Meringue 

Pie, Cherry 

Pie, Chocolate 

Pie, Cottage Cheese 

Pie, Cottage Cheese, No. 2 

Pie, Custard 

Pie, Dried Apple 

Pie, Dried Apple No. 2 

Pie, Fig 

Pie, Fig (with two crusts) 

Pie, Gooseberry 

Pie, Green Currant 

Pie, Green Tomato 

Pie, Lemon Cheese 



PAGE 



Pie, Lemon, Individual 58 

Pie, Lemon, with Meringue 57 

Pie, Lemon (with two crusts) 63 

Pie, Lemon-Whey 63 

Pie, Mother's Apple 61 

Pie, Pineapple 58 

Pie, Pineapple, English 63 

Pie, Pumpkin 58 

Pie, Raisin 58 

Pie, Rhubarb 59 

Pie, Rhubarb and Raisin 61 

Pie, Sour Cream 59 

Pie, Sweet Potato 59 

Strips, Almond 64 

Tartlets, Currant Jelly, Covered 54 

Tartlets, Open Fruit 55 

Tarts, Lemon 65 

Tarts, Melba 65 

Tarts, Strawberry 65 

Tarts, Strawberry, No. 2 65 

PUDDINGS 

Cobbler, Dried Apple or Peach 88 

Croquettes, Plum Pudding 90 

Crusts, for Dried Fruit Cobbler 88 

Meringue, for Oatmeal Cracker Pudding . . 86 

Pudding, Blueberry 86 

Pudding, Blueberry, Steamed 89 

Pudding, Chocolate Cottage « 88 

Pudding, Steamed Chocolate 88 

Pudding, Corn Cake 90 

Pudding, English 90 

Pudding, Baked Indian 89 

Pudding, Mock Indian 89 

Pudding, Oatmeal Cracker 86 

Pudding, Oatmeal Date 86 

Pudding, Poor Man's Rice 86 

Rice Cakes 90 

Sauce, Chocolate, for Chocolate Cottage 

Pudding 88 

Sauce, Creamy, for Corn Meal Souffle ... 89 
Sauce, Crisco, Hard, for Steamed Chocolate 

Pudding 88 



PAGE 

Savarin 87 

Souffle, Corn Meal 89 

SALADS 

Dressing, Cooked Salad 92 

Dressing, Mayonnaise, with Crisco .... 91 

Salad, Cauliflower ............ 91 

Salad, Chicken, Rice and Celery 92 

Salad, Crab Meat 91 

Salad, Cucumber, Stuffed 91 

Salad, Egg, Crisco Mayonnaise 92 

Salad, Louis 93 

Salad, Nut, Green-Pea-and-Potato 93 

Salad, Salmon 93 

Salad, Spinach 92 

Salad, Tomato 93 

Salad, Tomato, with Onion . . 93 

Salad, Tomatoes Stuffed with Cabbage and 

Peppers 91 

Salad, Vegetable Macedoine 93 

VEGETABLES 

Carrots, Flemish 53 

Cauliflower, with Onion Sauce 53 

Chowder, Corn-and-Tomato 50 

Delicata, Creamed 51 

Green Peppers, Stuffed and Baked 49 

Hash, Vegetable 50 

Leeks, Bianca Style 53 

Loaf, Potato-Peanut 50 

Pie, Shepherd's 52 

Potato Cakes (left-over mashed potato) ... 52 

Potatoes, French Fried 47 

Potatoes, Scalloped 51 

Scrapple, New England 52 

Souffle, Potato 51 

Souffle, Spinach and Cheese 50 

Soup, Simple, Potato. 51. 

Summer Squash, Saute 53 

Tomatoes, Broiled, for Planked Steak ... 51 

Tomatoes, Stuffed 53 

Tomatoes, Stuffed with Oysters 52 

Tripe and Onions 52 



96 



